Zucchini, Caramelised Onion, Olive & Feta Frittata

We asked @cheftomwalton for his take on a healthy breakfast that can be enjoyed on the go. His solution was a super tasty zucchini, caramelised onion, olive & feta frittata that you can prepare the night before. Yes please!
⁣
Makes 4-6 serves⁣

INGREDIENTS
⁣
100g baby spinach
2 medium zucchinis
8 eggs
Salt, fresh ground pepper
½ jar GOOD SIDE Caramelised Onions
½ cup pitted olives, sliced
½ cup flat parsley, roughly chopped
60g danish feta, crumbled
2 tbsp olive oil

GOOD Sauce Sweet Chilli, to serve
⁣
METHOD

Preheat an oven to 180C, grease and line a 24cm baking dish – round or square.

Bring a large pot of water to the boil and add the baby spinach for 15 seconds to wilt then refresh in ice water, squeeze dry and roughly chop.

Grate 1 of the zucchinis and thinly slice the other lengthways.

Whisk the 8 eggs in a bowl and season with salt & pepper then stir through the spinach, grated zucchini, onion, olives, parsley and pour into the lined baking dish.

Lay the sliced zucchini, over the top of the frittata, drizzle with the olive oil, season lightly and then bake for 30-35 minutes to just set then turn the oven off and leave the frittata in there for another 10 minutes before removing to cool completely.

Serve the frittata sliced with the sweet chilli dipping sauce.