Vegetable Frittata

March 6, 2018

 

The inspiration for this recipe came from one of my biggest cooking inspirations, Gennaro Contaldo. I found him one day on YouTube working with Jamie Oliver and was just in awe of his talent. He is an old Italian man who reminds me very much of my nonno. He cooks from the heart and celebrates his love of food by using fresh local produce in his food. Using this as my inspiration, I decided to use the homegrown zucchini sent from nonna and a lot of her friends. There is something about using homegrown ingredients that make cooking so enjoyable and special. 

 

This recipe makes a large frittata, which I love because there are leftovers to bring to uni for lunch. Experiment with using different vegetables too, it is amazing how a slight change can transform the entire taste! 

 

RECIPE (serves 4)

 

INGREDIENTS:

3 tbsp olive oil

¼ cup water

2 small zucchini, finely diced

1 large red capsicum, thinly sliced

½ brown onion, chopped

4 mushrooms, sliced

6 large eggs

Pink Himalayan salt

 

METHOD:

  1. In a shallow pan add the olive oil, all the vegetables and a sprinkle of salt.

  2. Over high heat sauté the vegetables for a few minutes.

  3. Add the water and place a lid over the pan.

  4. Allow the vegetables to cook with the lid on for about 15 minutes or until the vegetables have softened and most of the liquid has evaporated.

  5. In a small bowl beat the eggs with a tsp of salt until light and fluffy.

  6. Pour the egg mixture over the vegetables and put the lid on.

  7. Allow to cook for 8 minutes. Take off the lid and, using a plate over the top of the pan, flip the frittata. Allow the other side to cook for a couple more minutes.

 

 

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