Do you feel like there are not enough hours in the day? That the to-do list is unfathomably long? That problems are mounting while solutions are dwindling? It’s that time of year again when the outlook seems glum, the weather gloomy, sniffles are settling in and holiday euphoria is replaced by post-holiday doldrums. I’ve been running on empty all week and while the children are happy to eat pasta twice a day every day, I am not. It’s important to keep eating healthy to keep it all going. So here is a simple, nutritious dish which works well as a starter, light lunch or as a main with a salad.
Frittata di zucchine (courgette / zucchini omelette)
For step-by-step illustrated instructions, click here.
15 mls (1 tablespoon) extra-virgin olive oil (can substitute butter)
400 grams courgettes/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
Black pepper, freshly ground
Heat a medium-sized frying pan over medium-high heat. Add the olive oil and courgettes to the pan. Cook for 25 minutes, stirring occasionally until they are soft.
Separately, mix the eggs, cheese and basil together in a bowl. Add salt and pepper to taste.
Pour the egg mixture in the pan. As the edges begin to solidify, use a rubber spatula to gently lift the side and let the uncooked egg drain onto the pan. Keep repeating until it is not possible to move any more liquid egg underneath.
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. Invert it back onto a clean plate and serve.
