Zucchini, Mint & Blue Vein Cheese Frittata. Blue Vein cheeses also called Blue cheese...

Zucchini, Mint & Blue Vein Cheese Frittata.

Blue Vein cheeses also called Blue cheese is a generic term used to describe cheese produced with cow's milk, sheep's milk, or goat's milk and ripened with cultures of the mold Penicillium.

The origin of Blue cheese has an interesting story. It is thought to have been invented by accident when a drunken cheese maker left behind a half-eaten loaf of bread in moist cheese caves. When he returned back, he discovered that the mold covering the bread had transformed it into a blue cheese.

Ingredients:

3 medium zucchini...
1 red capsicum
4 large eggs
50g blue vein cheese
2 tbsp milk
2 tbsp fresh mint leaves
2 tbsp milk
4 tbsp olive oil
salt/pepper

Instructions:

Slice the zucchini in thin circles with a kitchen mandolin.
In a big pan heat the olive oil, add the zucchini and stir for a few minutes until the zucchini circles are soft.
Finely chop the mint, add it to the zucchini & stir.
In a bowl whisk the eggs together with milk, salt & pepper.
Dice the capsicum into 0.5 cm cubes.
Slice the blue cheese.
Add the capsicum & the zucchini into the egg mix & give it a final stir.
Pour the frittata into a baking dish, decorate with raw zucchini circles & slices of blue cheese.
Bake at 180°C for 30-35min.