Frittata - open faced omelettes
Photography Minka Firth.
Use flavoursome free range eggs and 3 or 4 other ingredients for a simple, delicious meal.
Serves: 1
INGREDIENTS
For each frittata
2 zucchini 1 tablespoon olive oil 1 clove garlic, crushed 1 tablespoon chopped fresh
herbs, e.g. basil
3 slices salami
parmesan cheese for sprinkling
2-3 eggs
salt and freshly ground pepper
18 cm omelette pan or non-stick sauté pan
METHOD
Trim the zucchini and slice on an angle 1⁄2 cm thick. Heat the oil in a sauté pan. Add the garlic and zucchini and cook until golden. Add most of the herbs and season well. Allow to cool. Slice the salami into strips.
Break the eggs into a bowl and beat lightly. Season and add the vegetables and salami, reserving a few pieces of each.
Preheat the oven to 180°C.
Heat a little olive oil and a dab of butter in an ovenproof pan. Add the egg mixture and reduce the heat. Cook over a low heat, loosening the eggs at the sides from time to time, until just beginning to set – it should still be quite runny. Scatter the remaining herbs, vegetables, salami and the parmesan over the top and place in the oven for 3-4 minutes or until puffed, golden and just set in the middle. Loosen the frittata from the pan with a long spatula and slide onto a warm plate.
Serve with a few dressed salad leaves on the side. Serves 1
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