Zucchini & Basil Frittata

Ingredients

• 12 leaves basil chopped
• 12 leaves basil chopped
• 0.5 cup cheddar cheese 
• 3  eggs 
• 1 tablespoon grapeseed oil 
• 4  spring onion 
• 0.8 teaspoon salt 
• 400 g zucchini grated

Equipment

• food processor
• bowl
• frying pan
• oven
• mixing bowl
• colander
• pot holder
• box grater

Directions

1. Shred the zucchini with a box grater or a food processor.
2. Place shredded zucchini in a colander with a large bowl underneath.
3. Sprinkle with a little salt and allow some water to seep out of the zucchini, about 20 minutes. You can squeeze some of the water out with your hands if you're in a hurry. This part can be completed ahead of time and the shredded zucchini can stay in your refrigerator overnight if you would like to do this recipe in stages.In a large mixing bowl, add shredded zucchini, green onion, basil, cheddar cheese, and salt. Stir to combine. Crack the eggs in a separate bowl and beat them.
4. Pour the egg mixture into the bowl with the veggies and stir to combine all ingredients. Preheat your oven to 350 degrees F. In a 10 inch cast iron skillet, heat 1 to 2 tablespoons grape seed oil (or olive oil).
5. Spread the oil around, making sure the sides are nicely oiled as well.
6. Heat to medium then add the egg/zucchini mixture, and make sure the mixture is evenly distributed. Cook until the egg begins to cook to the sides of the skillet, about 3 to 5 minutes. Use a pot holder to place skillet in the oven.
7. Bake 12 to 15 minutes until the center tests clean.