Zucchini Frittata

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18 March 2020 BY Julie Biuso
SERVES: 4

Here’s an idea for a light meal, or stuff slices of frittata into crusty bread for lunch.

Ingredients

1 small yellow pepper (bell pepper / capsicum) 2 Tbsp olive oil 2 medium zucchini (courgette), sliced Salt 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

Method

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.

5 Cook until lightly browned on the bottom and just set. Slide onto a plate and let it cool before slicing into wedges and serving.