Zucchini & Basil Frittata

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Serves:

2

Description:

Enjoy this tasty Frittata with your favourite salad and crusty bread.

Ingredients:

 

  • 2-3 Zucchini
  • 1-2 Yellow Squash
  • 1x cup Basil leaves
  • 2 x onions
  • 4 x garlic
  • Other Herbs such as thyme, oregano, parsley for garnish
  • 12 eggs
  • Salt flakes & ground pepper
  • 60g cheddar-style cheese, grated
  • Olive oil

Utensils

  • Large bowl & whisk
  • Grater
  • Measuring jug
  • Colander
  • Heavy-based frying pan
  • Flexible spatula
  • Mortar and Pestle

Method:

 

  1. Pre-heat oven to 200 degrees centigrade
  2. Wash and dry the squash and zucchini then grate coarsely
  3. Wash and dry the herbs then roughly chop
  4. Finely chop the onions.
  5. Mash the garlic in the mortar with the pestle
  6. Grate the cheese
  7. Break eggs into a large bowl, whisk until mixed
  8. Season well with salt and pepper and set aside
  9. Heat pan and add 2-tlbsp olive oil, then the garlic and onion. Fry gently for 5 minutes
  10. Add grated marrows and half the herbs. Continue to cook for a further 5 minutes.
  11. Tip cooked marrow mixture into a colander over a bowl to drain the excess water out. Set aside to cool for a minute
  12. Stir marrow mixture into whisked eggs
  13. Wipe out heavy-based pan and reheat with extra olive oil.
  14. When really hot pour the the egg mixture into the pan. Stir a bit with a fork as if starting to make scrambled eggs and then after 1-2 minutes stop stirring and allow the frittata to set and the bottom to brown. Scatter top with grated cheese and extra herbs
  15. Transfer frying-pan (HELP NEEDED)to pre heated oven for about 10 mins or until it feels firm to the touch
  16. Slide onto a large board, using the flexible spatula to help and portion.

Recipe by: Stephanie Alexander

Website: www.kitchengardenfoundation.org.au/