Frittata with Zucchinis and Basil
- Serves 3 - 4
- Prep time: 15 - 30 mins
Images from The Great New Zealand Baking Book copyright © Lottie Hedley
Recipe by: Martin Bosley
Ingredients
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
Method
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.