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classic frittata recipe

Written on Tuesday, September 27, 2016 | 7:24:00 AM




Serves : servings 

Ingredients : 
- 1 tbsp olive oil
- 1 large courgette, thinly sliced
- 1 garlic clove, finely chopped
- 100g frozen peas
- 50g frozen baby broad beans
- zest of 1⁄2 lemon
- 6 eggs
- small handful of basil leaves, roughly chopped
- small handful of mint leaves, roughly chopped
- 100g ricotta cheese
- sea salt and freshly ground black pepper

Preparation Method :
1) Preheat your grill to medium. Heat the olive oil in a large frying pan. Add the courgette and fry it gently over a medium heat until softened and slightly browned round the edges. Add the garlic and cook for a further minute.

2) Bring a pan of salted water to the boil, add the peas and beans and blanch them for 2 minutes. Drain, then add them to the pan with the courgettes. Add the lemon zest.

3) Beat the eggs in a bowl, season them with salt and pepper, then pour them over the contents of the frying pan. Sprinkle the basil and mint leaves into the pan, then dot teaspoons of ricotta over the eggs.

4) Cook the frittata for several minutes over a low to medium heat until the underside is cooked but the mixture is still wobbly in the middle. Put the pan under the grill for a couple of minutes, keeping an eye on it so the top doesn’t catch. The frittata will puff up, but will subside again as it cools.

5) Transfer the frittata to a plate and serve in wedges with some salad. Tastes best at room temperature.

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