Here’s an idea for a light meal, or stuff slices of frittata into crusty bread for lunch.
1 small yellow pepper (bell pepper / capsicum)
2 Tbsp olive oil
2 medium zucchini (courgette), sliced
Freshly ground black pepper to taste
3 size 6 (medium) free-range eggs
6 large leaves of basil
½ cup freshly grated parmesan cheese
1 tsp butter
1 Halve yellow pepper, remove core and seeds, and chop coarsely.
2 Heat 1 tablespoon of oil in a large frying pan (skillet) over medium heat. Add yellow pepper and zucchini and cook quickly until browned. Transfer to a plate and sprinkle with salt and pepper.
3 Lightly beat eggs in a medium-sized bowl with ¼ teaspoon salt and pepper to taste. Chop basil and add with parmesan, zucchini and yellow pepper.
4 If the pan is sticky, wipe it out with paper towels. Add remaining oil and heat pan over a medium-high heat. Add butter and let it sizzle. Pour in frittata mixture and let it cook for a few minutes. Lower the heat and cook until the bottom of the frittata is golden and the mixture lightly set. Loosen frittata from bottom of pan with a spatula, then slide it out onto a plate. If the pan is dry, add a little more oil. Once the pan is hot again, flop the frittata into the pan raw side down, or, safer for a novice, cover frittata with a plate, flip, lift off top plate and slide frittata into the pan.