The frittata is at its best while still warm, about 1 hour after making. That makes it the perfect do-ahead dish. It may seem simple, but it is one of the best I have eaten, taking in all my Italian mother-in-law taught me.
1 Tbsp olive oil 1 Tbsp butter 1 large onion, peeled and finely chopped 400g (14 oz) zucchini, trimmed and finely sliced Salt Freshly ground black pepper 5 medium (size 6) free-range eggs ¾ cup freshly grated parmesan cheese 1 Tbsp shredded basil 3 Tbsp pine nuts
1 Choose a frying pan (skillet) that can go under the grill. Heat oil in a large frying pan (skillet) over medium heat and add butter. Once butter had melted, add onion and cook for about 10 minutes, stirring often, or until it is tender and starting to turn golden (lower the heat if it starts to catch). Add zucchini and cook for another 10-12 minutes, or until zucchini has softened and is starting to colour. Don’t hurry the process as the gentle cooking develops flavour. Season with salt and pepper. Tilt the pan and leave vegetables to drain for 5 minutes.
2 Break eggs into a bowl, add cheese and basil and a pinch of salt and beat with a fork. Transfer vegetables to the bowl of eggs, leaving any oil in the pan. Set pan back over a medium heat (if there is no oil left, add a little more).
3 Once the oil is hot, quickly mix eggs and vegetables and pour into the pan. Cook for about 7 minutes, or until the frittata is browned on the bottom and half-set (lower heat if it is darkening on the bottom).
4 Have the grill set on High and put the frittata underneath it. When it is half set on the top, scatter with pine nuts and gently press them into the frittata. Continue grilling until the frittata is golden. Serve while still warm.
Read all about how to make a frittata here Frittata.