Consuming Passions - Worldwide Events Managers

Frittata

Serves: 4

Notes

An omelette with seasonal vegetables, herbs and a hint of chilli, the perfect summer lunch dish, served hot or cold.

Ingredients

• 6 large eggs
• 1/2 dozen broccoli florets
• 1 tsp each chopped basil and oregano
• 1 medium carrot, grated
• 1 Tbsp chopped sweet red or yellow capsicum
• 2 Tbsp chopped zucchini
• 1/2 Tbsp olive oil (preferably extra virgin)
• 50g parmesan cheese
• 1 Tbsp chopped onion (preferably sweet Spanish onion)
• 1 tsp minced garlic
• 1 tsp chopped chilli (or chilli sauce)
• Salt and pepper

Method

Use a non-stick pan if possible. Simmer onion and garlic in olive oil until onion is softened. Blanch the broccoli florets by dropping into boiling water, removing, plunging into cold water to keep their crispness. Chop into small pieces. Beat the eggs with a little salt and pepper. Stir carrots, broccoli, zucchini, capsicum, basil and oregano into the onion/garlic mixture. Stir in chilli. Pour over the beaten eggs, stir through and cook very slowly for about 15 minutes until it’s fairly firm when you shake the pan. Sprinkle over parmesan and put under grill for two or three minutes to brown top.