Frittata is the Italian version of Tortilla. Yet, the preparation is slightly different, and hell of a lot easier! It’s basically cook it in the pan, then finish it in the oven. It’s a cinch. You get your proteins, your veg, your healthy fats and it’s so versatile. Don’t like zucchini? Use eggplant. Don’t have eggplant? Well, throw in some mushrooms. You get the gist. I love using cheese with eggs, so I just ran downstairs to my local grocer and picked up some goat cheese. Yummy, light, pairs perfectly with almost anything. Also, if you feel like just having the Frittata isn’t enough, well make a nice side salad with a Dijon vinaigrette….and it is perfect.
So what are you waiting for?
Here’s what you’re gonna need:
8 eggs, beaten
1 small onion, sliced thinly
1 zucchini, cut in half and sliced
2 tbsp olive oil
Salt and Pepper to taste
Goat Cheese, use as much or as little as you like
Pre-heat oven to 200 C. In a large sauté pan, add the olive oil over medium high heat. Cook the onions and zucchini until tender, about 10 minutes, stirring often so they won’t burn or stick. Add your salt.
Add the eggs, and swirl pan to coat. With a wooden spoon, mix the eggs as if you’re scrambling, to cook the bottom a bit, like I explained in my Tortilla post. Lower heat, and let cook for about 6-7 minutes. Add the goat cheese and pepper on the top,then pop it in the oven so the top will set, about 7 more minutes.
Plate, serve and enjoy!
From my kitchen to yours,