Zucchini & Pine Nut Frittata

Ingredients

  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 1 large onion, peeled and finely chopped
  • 400g (14 oz) zucchini, trimmed and finely sliced
  • Salt
  • Freshly ground black pepper
  • 5 medium (size 6) free-range eggs
  • ¾ cup freshly grated parmesan cheese
  • 1 Tbsp shredded basil
  • 3 Tbsp pine nuts

Method

  1. Choose a frying pan (skillet) that can go under the grill. Heat oil in a large frying pan (skillet) over medium heat and add butter. Once butter had melted, add onion and cook for about 10 minutes, stirring often, or until it is tender and starting to turn golden (lower the heat if it starts to catch). Add zucchini and cook for another 10-12 minutes, or until zucchini has softened and is starting to colour. Don’t hurry the process as the gentle cooking develops flavour. Season with salt and pepper. Tilt the pan and leave vegetables to drain for 5 minutes.
  2. Break eggs into a bowl, add cheese and basil and a pinch of salt and beat with a fork. Transfer vegetables to the bowl of eggs, leaving any oil in the pan. Set pan back over a medium heat (if there is no oil left, add a little more).
  3. Once the oil is hot, quickly mix eggs and vegetables and pour into the pan. Cook for about 7 minutes, or until the frittata is browned on the bottom and half-set (lower heat if it is darkening on the bottom).
  4. Have the grill set on High and put the frittata underneath it. When it is half set on the top, scatter with pine nuts and gently press them into the frittata. Continue grilling until the frittata is golden. Serve while still warm.