The amount of these that have been made between my mother and I is a crazy high number! Breakfast on the run, shoved in a bread roll, a way of cleaning out the fridge or a hearty addition to a share platter, frittata is always a good choice.
This recipe is our go to made with zucchini.
Ingredients
3 zucchinis
1 brown onion
6-8 eggs
1/2 cup romano cheese
1/4 cup oil
Method
Slice the zucchini into thin round slices and dice the onion.
Place the oil in a fry pan and cook the veggies until soft.
In a bowl, whisk the eggs and cheese together with a fork and pour over the vegetables in the pan.
Let this cook on a medium heat until the bottom is set then place under a grill to cook the top [can also finish this off in the oven, just make sure the pan handle is not plastic!]
Once cooked through, place a large plate over the top of the pan and flip out your beautiful frittata!
Variations; asparagus, pumpkin and feta, red capsicum and spinach, potato and rosemary, left over roast veggies or leftover spaghetti like the Italians do!
Chanel's Tapas Bar 