Spatula, Spoon and Saturday

Eating and Cooking all the things in Melbourne

Zucchini, Pea and Ricotta Frittata

Frittata is basically a type of Italian omelet. I get the inspiration from the January ’09 Delicious. magazine. Again, adding my own twist though.

Remember the zucchini/egg/potatoes challenge? This dish stems from that. I am pleased to announce that all the eggs, zucchini and potatoes have been used up in a very timely manner indeed. Time to visit Jim and Judy again this weekend! :P

You’ll need, for two hungry people (or for two people plus a bit of leftover):

  1. 6 eggs
  2. 1 large zucchini, chopped
  3. 1/2 cup of frozen peas
  4. 50 g. of ricotta
  5. 1 clove of garlic, finely chopped or crushed
  6. a handful of fresh mint leaves
  7. 1/4 cup of any melting cheese (I use Colby but anything from Cheddar to Mozarella are fine), grated
  8. salt and pepper

Meanwhile, beat the eggs and season with salt and pepper. Add chopped mint leaves.

Sautée the zucchini and garlic in a little bit of olive oil on medium heat (have I raved enough about how great the little Ikea frying pan is? It’s such perfect size for eggs.) for about 2-3 minutes until the zucchini softens. Add the frozen peas.

Pour the beaten eggs into the frying pan over the zucchini and peas mixture. After 5 minutes, dot the eggs with the ricotta and the Colby cheese.

Place the frying pan under the grill and grill for about 1-3 minutes or until the top is golden and set.

I served it with some oven baked chips. I didn’t have any salad so I just use a peeler and strip through some of the nice fresh beetroots for the crunch on the side.

You may also like
Miso & Vegetable Konjac Noodle Soup (and a note on the 5:2 diet)
Red Centre Trip: Cooking in Alice Springs
$20 Feast: Grilled Rib Eye Steak, Potato au Gratin and Cherry Strudel
Mongolian Lamb with Vegetables