Saute the grated Zucchini's in olive oilA frittata is a large farmhouse style Italian omelette with various fillings, often made to use up leftovers. They are perfect as light meals, served with a bitter leaf salad. This frittata is also delicious served with a meat or fresh tomato sauce. Feta cheese is not Italian (they would use something like Pecorino), but it compliments courgettes (Zucchini) extremely well. Other vegetables that would work well include cauliflower, broccoli, potatoes, onions, asparagus, artichokes and tomatoes.
I added cherry tomatoes as my own variation of the recipe
The fritatta just before it is placed under the grill to brown
Zucchini and cherry tomato fritatta - don't be deceived by the small portion; it is very filling.Zucchini Fritatta (http://www.food24.com/)
Serves: 6 people
INGREDIENTS
Olive oil for frying
900g small courgettes (zucchini), trimmed and coarsely grated
6 eggs
1/3 cup milk or cream (I use fat-free milk)
Pinch of freshly grated nutmeg
Salt and freshly ground pepper
3 discs feta (crumbed) (I only use one)
12 fresh basil leaves, torn into pieces
INSTRUCTIONS
Preheat the oven to grill
Coat the bottom of a frying pan with oil, heat and fry the courgettes until all the liquid has evaporated and they begin to change colour - ±10 minutes.
Transfer to a bowl
Break the eggs into a bowl, add the milk (or cream), nutmeg and salt to taste, and beat well. Add the courgettes, feta and basil, and mix well
Coat a large frying pan well, that will hold the mixture to a 3cm -5cm depth, heat, then add the mixture. Fry over a low heat, with the pan covered for ±15 minutes, or until well set
Remove the lid. Place under the preheated grill to brown the top
Remove from the grill, allow to stand for ±10 minutes and then transfer to a serving platter.
Cut into wedges for serving.
Serves: 6 people
INGREDIENTS
Olive oil for frying
900g small courgettes (zucchini), trimmed and coarsely grated
6 eggs
1/3 cup milk or cream (I use fat-free milk)
Pinch of freshly grated nutmeg
Salt and freshly ground pepper
3 discs feta (crumbed) (I only use one)
12 fresh basil leaves, torn into pieces
INSTRUCTIONS
Preheat the oven to grill
Coat the bottom of a frying pan with oil, heat and fry the courgettes until all the liquid has evaporated and they begin to change colour - ±10 minutes.
Transfer to a bowl
Break the eggs into a bowl, add the milk (or cream), nutmeg and salt to taste, and beat well. Add the courgettes, feta and basil, and mix well
Coat a large frying pan well, that will hold the mixture to a 3cm -5cm depth, heat, then add the mixture. Fry over a low heat, with the pan covered for ±15 minutes, or until well set
Remove the lid. Place under the preheated grill to brown the top
Remove from the grill, allow to stand for ±10 minutes and then transfer to a serving platter.
Cut into wedges for serving.
Thanks so much for that recipe. I've been thinking about making one for ages but never found a suitable recipe but that one sounds easy. Yum yum.
ReplyDeleteHi diane;) this one is really simple. Half the family were already eating their grilled chops and potatoes while I made the fritatta for me and my older son who doesn't eat red meat. Thanks for visiting. I've had a hectic (but super) family week but am online to visit all again. (((Hugs)))
ReplyDeleteHi Jo, I cook fritatta as you said from left overs and usually add some cold cooked potatoes which I fry off first.It is a clearingout the fridge recipe!
ReplyDeleteHi Peggy;) I agree. I love the ideas of adding cold cooked potatoes, especially baby ones.
ReplyDeleteBrilliant!
ReplyDeleteMy courgettes, (zucchini) are going crazy so I'm a desperate woman seeking recipes.
Merci beaucoup,
GG