Frittata with zucchini and basil
( SERVES 4 )
Zucchini can be baked in layers as a vegetable lasagne or in a frittata, flavoured with onion and barely held together with egg. The basil can be replaced with whatever summer herb takes your fancy. Frittatas may seem a bit old hat, and this is certainly not a new recipe; it's merely a reminder of what is a great lunch dish.
- Preheat the oven to 180C. Thinly slice the onion, and chop the garlic. Melt the butter in a shallow ovenproof frying pan and cook the onion and garlic until softened.
- Cut the potato into chunks and add to the pan, cooking until browned around the edges. Grate the zucchini, stir into the onion and potato (cooked) mixture and cook gently for 4 minutes.
- Finely slice the basil, add to the zucchini, then take the pan off the heat while you beat the eggs and parmesan cheese in a bowl using a fork. Tip the contents of the bowl into the frying pan, fold everything together and return it to the stove. Cook over a low heat until a crust has formed on the bottom. Remove the pan from the heat, then slide it into the oven and cook until the top is lightly coloured. Remove from the oven and use a fish slice to lift the frittata from the pan. Cut into wedges and serve with a lightly dressed salad.