This is a simple omelette/frittata that works a treat as breakfast, lunch or dinner. It takes about 10 minutes in total to prepare and cook and you can eat it warm or cold or even as a filling in a crusty baguette. I used zucchini and chili because that is what I had on hand, but sliced blanched broccoli is delicious as are any roast veggies. I used a larger frying pan to sauté the zucchini because I wanted it to colour rather than sweat and then I transferred it to a smaller pan before I added the eggs. If you frypan has a plastic handle, wrap the handle in silver foil before you put it under the grill. If you don’t like parmesan, you can use any cheese you prefer.
1-2 zucchinis, cut into rounds
1 red chilli, finely sliced
6 large mint leaves, shredded
1 tbspn olive oil
salt and pepper
dash of milk
4 tbspn grated parmesan or chili pecorino
Preheat grill to high. In a large fry pan, heat olive oil. Add chili and stir. Add zucchini and try to spread rounds out so they are not crowding or overlapping. Allow zucchini to brown for a minute or two on either side.
Beat eggs with milk and add salt and pepper to egg mix. Transfer zucchini and chili to a smaller fry pan and distribute it evenly around the pan. Pour over the egg mix and cook for about 4 minutes or until the sides start to come away. Scatter cheese over the top and place under grill for about 2 minutes or until golden and bubbling.