ONION, ZUCCHINI & TWO CHEESE FRITTATA WITH A CRISP GREEN SALAD

A real frittata isn't a quiche without pastry. It's an Italian-style omelette. We've flavour packed this traditional recipe with ricotta and parmesan for a delicious finish. A super easy dish to whip up for brunch, lunch or dinner.

Vegetarian.  30 Minutes.  Gluten Free.  Sugar Free.

Serves 2

Ingredients
2 cloves of garlic
1 small brown onion
2 medium zucchinis (200g) 
30g grated parmesan
80g ricotta 
3 sprigs parsley
6 free range eggs
70g mixed salad leaves
1 tomato
1 tablespoon red wine vinegar

Preheat oven and prepare frittata
Preheat over to 220ºC. Finely slice onion, crush garlic, grate zucchinis and roughly chop parsley. Crack eggs into a bowl, season with salt and pepper and whisk.

Cook frittata
Heat a non-stick, ovenproof fry pan over a medium to low heat. Add enough olive oil to cover the base and sauté onion and garlic for 3 minutes until soft. Next, add grated zucchini and sauté for a further 3 - 4 minutes until zucchini softens. Add beaten eggs and top evenly with parsley, crumbled ricotta, parmesan, salt and pepper. Cook for 2 - 3 minutes until the egg just begins to set. Place in oven for 10 minutes, until golden and risen. Remove from the oven and allow to cool for 5 minutes to set.

Make salad
Combine mixed leaves with roughly chop tomatoes into a bowl. Drizzle over red wine vinegar and olive oil. Season with salt and pepper and toss to combine just before serving.

To serve
Gently cut and remove desired sized slices of frittata and plate with salad.

ABOUT THE COOK'S GROCER:

The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

 

November 26, 2015 by Timothy Ryder
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