Frittata with zucchini and basil
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. Slice the zucchini, stir into the onion and potato 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.