Zucchini and pepper frittata

Zucchini and pepper frittata

By
From
The Margaret Fulton Cookbook
Serves
6
Photographer
Geoff Lung

The Italian version of the Spanish tortilla (potato omelette). Serve warm or at room temperature in wedges with crusty bread.

Ingredients

Quantity Ingredient
1/2 cup finely chopped onion
1 1/2 cups thinly sliced zucchini
1 red capsicum, cut into thin strips
1 green capsicum, cut into thin strips
2 tablespoons olive oil
8 large eggs
1/4 cup freshly grated parmesan cheese
2 tablespoons chopped parsley
salt and freshly ground black pepper

Method

  1. In a 23 cm frying pan, cook the onion, zucchini and capsicum in 1 tablespoon of the oil over a moderate heat. Stir for 8–10 minutes, or until the vegetables are tender.
  2. In a bowl, whisk together the eggs, Parmesan and parsley. Add the vegetable mixture, season with salt and pepper and stir until combined. Clean the pan thoroughly and use to heat the remaining oil over a moderate heat, until hot but not smoking. Pour in the egg mixture, distributing the vegetables evenly, and cook the frittata, without stirring, for 6–8 minutes, or until the edge is set but the centre is still soft. Use a metal spatula to help lift underneath, check that the omelette has not caught anywhere, then invert carefully or lift onto a large warmed plate. Slide the omelette back and cook other side, adding more oil to the pan if necessary. Slide the frittata onto a serving plate and cut it into wedges to serve.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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