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!
You’ll need, for two hungry people (or for two people plus a bit of leftover):
- 6 eggs
- 1 large zucchini, chopped
- 1/2 cup of frozen peas
- 50 g. of ricotta
- 1 clove of garlic, finely chopped or crushed
- a handful of fresh mint leaves
- 1/4 cup of any melting cheese (I use Colby but anything from Cheddar to Mozarella are fine), grated
- 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.