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Living a Life in Colour

a guide to Italian food, wine and culture

Frittata di zucchine (courgette / zucchini omelette)

 

Frittata di zucchine (courgette / zucchini omelette)
 
Print
Prep time
5 mins
Cook time
30 mins
Total time
35 mins
 
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.
Author: Woo Wei-Duan
Recipe type: Main Course (Secondo)
Cuisine: Inter-regional
Serves: 4
Ingredients
  • 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
  1. Heat a medium-sized frying pan over medium-high heat. Add the olive oil and courgettes to the pan.
  2. Cook for 25 minutes, stirring occasionally until they are soft.
  3. Separately, mix the eggs, cheese and basil together in a bowl.
  4. Add salt and pepper to taste.
  5. Pour the egg mixture in the pan.
  6. As the edges begin to solidify, use a rubber spatula to gently lift the side and let the uncooked egg drain onto the pan.
  7. Keep repeating until it is not possible to move any more liquid egg underneath.
  8. 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.
  9. Invert it back onto a clean plate and serve.
3.5.3226

 

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