Humble egg gets a star turn

Last updated 13:49 15/02/2012
frittata
WILLIAM MEPPEM
MIX IT UP: Try experimenting with different frittata fillings.

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These open Italian-style omelets are great with a tomato salad or simple green salad, and they take almost no time to make.

Mix up the filling; asparagus is good, just cheese works well, or sprinkle on soft cheeses such as ricotta or fresh goat's cheese.

LITTLE ZUCCHINI FRITTATA

Serves 4

4 tbsp extra virgin olive oil

2 cloves garlic, peeled and chopped

3 zucchinis, grated

sea salt and freshly ground pepper

10 basil leaves, shredded

8 eggs

2 tbsp unsalted butter

grated parmesan

Heat half the oil in a frying pan over a medium heat. Add the garlic, then the grated zucchini, and season with sea salt. Cook for 6-8 minutes or until tender but not brown. Add the basil and check seasoning, then remove from the heat.

Break 2 eggs into a bowl and beat lightly. Add a quarter of the zucchini mix and season with salt and pepper to taste.

Place a small omelet pan on a high heat and add a bit of oil and 1/2 tbsp butter. As soon as it turns nut brown, add the egg mix. Cook for 1-2 minutes or until set, pulling the sides back so all the egg cooks. Sprinkle the frittata with grated parmesan and remove from the heat. Slide the frittata onto a plate, wipe the pan clean and repeat three times with the remaining eggs and zucchini mixture.

Drizzle the frittatas with olive oil, sprinkle with sea salt, add a grind of fresh pepper and serve.

-Sydney Morning Herald

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