Frittata

Incredibly flexible frittata. Eat it hot, eat it cold, as a main meal or an appetiser. Love it!

300g zucchini, grated
250g green beans, trimmed
1 bunch English spinach, trimmed and shredded
200g tofu, drained and coursely chopped
1 cup fresh mixed herbs, chopped (parsley, mint, basil)
6 eggs, lightly whisked
1/3 cup sesame seeds

Preheat your oven to 180 degrees C. and lightly grease a 24cm springform pan. Mix the zucchini with 1 teaspoon of seasalt and let stand for 30 minutes. Cook the beans and chop into 1 cm lengths. Combine all the ingredients but leave enough of the sesame seeds to sprinkle on top of the mixture. Spoon the mixture into the pan and sprinkle with remaining seeds. Cook for about 35 minutes. Take it out of the oven but leave it in the pan for a further 10 minutes before moving to a plate.