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1 tbsp chives, chopped

1 tbsp olive oil

1 tsp dried chili flakes

350g zucchini, sliced

200g bag spinach

125g mozzarella

6 medium egg


Fry zucchini in oil in a large ovenproof frying pan until soft. Add chili flakes and cook for 2 mins more.

Tip spinach into a large colander and pour over a kettle of boiling water.

Cool under cold running water, then squeeze dry. Scatter spinach into the pan, then dot over mozzarella.

Heat the grill to high. Beat eggs with seasoning, pour into the pan and cook until almost completely set.

Finish under the grill for 3 mins or until golden and cooked through.

Recipe adapted from: Good Food

Recipes Low FODMAP and Gluten Free Recipe - Spinach & zucchini frittata
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