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
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
2 tbsp unsalted butter
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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