Frittata with Zucchinis and Basil
Images from The Great New Zealand Baking Book copyright © Lottie Hedley
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- 1 small onion
- 2 cloves garlic
- 1 tbsp unsalted butter
- 200 g zucchini (2–4 depending on size)
- 6 large basil leaves
- 6 Pams eggs
- 120 g grated Parmesan
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- Pre-heat oven to 180°C.
- Peel and thinly slice onion, and peel and chop garlic. Melt butter in a shallow, oven-proof frying pan and cook onions and garlic until they have softened. Grate zucchini, stir into onion mixture and cook gently for 4 minutes.
- Finely slice basil, add to the pan and remover from the heat while you beat eggs and Parmesan together in a mixing bowl with a fork. Tip the contents of the bowl into the frying pan, fold everything together and return it to the stove. Cook over a low heat for a few minutes until a crust has formed on the bottom. Remove the pan from the heat, slide it into the oven and cook until the top is lightly coloured.
- Remove from the oven and use a fish slice to lift the frittata from the pan. Cut into wedges and serve with a lightly dressed salad.