Ingredients
- 1 tablespoon olive oil (extra virgin)
- 1 leek, white part only and thinly sliced
- 4 cloves garlic, minced
- 4 egg whites
- 4 eggs
- 1 cup Greek yogurt (thick natural Greek-style, 280 grams)
- 1/3 cup chives, chopped
- 600 grams zucchini, grated (courgette)
- 3 cups basil leaves, roughly chopped and plus extra to serve
- 2 tablespoons capers, drained and rinsed
- Sea salt
- Cracked black pepper
- 1/4 cup Parmesan cheese, finely grated (to serve, 20 grams)
How to Make
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Step 1: Preheat oven to 200°C (400°F).
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Step 2: Heat the oil in a 6-cup-capacity (1.5-litre) ovenproof frying pan over medium heat, add the leek and garlic and cook for 4–5 minutes or until softened and then set aside to cool slightly.
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Step 3: Place the eggwhites, eggs, yoghurt and chive in a large bowl and whisk to combine and then add the zucchini, basil, capers, salt and pepper and stir to combine.
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Step 4: Pour into the frying pan and cook in the oven for 30–40 minutes or until cooked through.
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Step 5: Top with the parmesan and extra basil to serve.
We hope you enjoy this recipe!
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