A very quick and easy Sunday dinner - with some left overs for lunch tomorrow! This week has been hectic and tiring. So I am just relaxing with a glass of Moscato and a slice of this zucchini frittata and some salad.
This frittata looks better downside up:
Ingredients:
2 zucchinis, sliced into very fine roundels
6 eggs, whisked
1/2 a red capsicum, diced
1/4 onion, diced
1/2 cup cream
1/2 cup shredded cheese
1/2 a tablespoon of mascarpone cheese ( this is optional, I just happened to have some left over that I needed to use)
About a tablespoon of olive oil to fry the veggies
1 tablespoon chopped flat leaf parsley
A generous pinch of dried oregano
salt, pepper and chilli flakes to taste
Method:
Heat oven to about 150 deg C.
In an oven friendly skillet / saucepan, heat oil and saute chopped vegetables. Let it sweat for a few minutes. Arrange the zucchini slices roughly on the bottom and the onions and capsicum slices in between. Add the oregano, salt , chilli and pepper. Reduce the heat and sprinkle the cheese around.
Add the whisked egg over the zucchini capsicum mix and the mascarpone cheese all over.
As the egg starts to set, sprinkle parsley all over and keep the saucepan in the oven for about 20 minutes.
While the frittata is getting ready, prepare your salad. I just put together some lettuce, red onion, tomato, salt and pepper and balsamic vinegar for dressing.
Cut into wedges and serve with salad. Quick dinner in less than 30 minutes!
No comments:
Post a Comment