Frittata di zucchine (courgette / zucchini omelette)
Prep time
Cook time
Total time
Categories: Kids, Quick and Easy, Gluten Free, Dairy Free*eliminate cheese, Vegetarian
Here is a quick, simple and nutritious dish which works well as a starter, light lunch or as a main with a salad. Children love it and it is vegetarian so it is truly versatile.
Here is a quick, simple and nutritious dish which works well as a starter, light lunch or as a main with a salad. Children love it and it is vegetarian so it is truly versatile.
Author: Woo Wei-Duan
Recipe type: Main Course (Secondo)
Cuisine: Inter-regional
Serves: 4
Ingredients
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- 15 mls (1 tablespoon) extra-virginolive oil (can use butter instead)
- 400 gramscourgettes/zucchini(about 3 medium sized ones), rinsed, dried, ends removed and cut into coins
- 4 eggs
- 30 grams Parmigiano-Reggiano cheese, finely grated
- 5 grams (1 sprig) basil, rinsed and dried, leaves picked and finely chopped
- Sea salt
- Black pepper, freshly ground
Instructions
- Heat a medium-sized frying pan over medium-high heat. Add the olive oil and courgettes to the pan.
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- Cook for 25 minutes, stirring occasionally until they are soft.
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- Separately, mix the eggs, cheese and basil together in a bowl.
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- Add salt and pepper to taste.
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- Pour the egg mixture in the pan.
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- As the edges begin to solidify, use a rubber spatula to gently lift the side and let the uncooked egg drain onto the pan.
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- Keep repeating until it is not possible to move any more liquid egg underneath.
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- There are two options to cook the other side. If you are not keen on flipping the omelette, you can put it under a hot grill for a couple of minutes until cooked. Otherwise, you can use a lid or a plate to invert the omelette onto the lid and then slide it, uncooked side facing down, back into the pan for a couple of minutes.
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- Invert it back onto a clean plate and serve.
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