Zucchini + Parmesan frittata

Here's a quick dinner dish using all the current summer produce from the market garden.

 

 

extra virgin olive oil

6 eggs lightly beaten

sea salt

2 tablespoons of unsalted butter, melted in a saucepan until nutty brown

1/2 of the hugest zucchini I've ever seen, grated

6 scallions

1 white onion

2 golden tomatoes

basil leaves to garnish

1 cup of parmesan cheese

freshly ground pepper

 

Cook the onion, scallions & grated zucchini in a pan with olive oil.  Add to the beaten egg & pour into hot oven proof pan with olive oil.  Cook on medium heat until frittata starts to come away from the sides of the pan (only takes a few minutes).  

Place in moderate oven for 10 minutes to allow frittata to cook through slowly & not burn.  Remove from oven, decorate with sliced tomatoes & sprinkle over with parmesan cheese. Finish off under the grill for a few minutes until parmesan is golden brown.

Garnish with torn basil & pour over melted butter.

Serve with a side of steamed green beans or your favourite green salad & beetroot relish.

Comments

[KalininDENIS32]

Низкие цены на пассажирские перевозки автобусами

[pays to live green]

That looks really good :) It makes me really hungry just looking at the picture.