Photo: Marina Oliphant
- 2 large free-range eggs
- 1/2 small zucchini, thinly sliced
- 1/2 clove garlic, thinly sliced
- 1 tbsp olive oil
- salt and pepper
- a few basil leaves, torn
Break eggs into a bowl and whisk with a fork.
Using a medium non-stick frying pan or cast-iron pan, saute zucchini and garlic in a little olive oil until soft. Season with salt and pepper, add basil leaves and remove from heat to cool slightly.
Add zucchini mix to the eggs and stir to combine. Wipe the pan with kitchen paper and place over a medium heat. When the pan is hot, pour in half a tablespoon of olive oil followed by the egg mixture - stirring with a fork to distribute evenly. The frittata is very thin and will cook quickly. When the eggs have just set your frittata is ready and you can slide it onto a plate and serve.
The recipe is easily doubled but you will need to finish cooking the frittata in a preheated oven or under a grill.
This recipe is featured in the book, Spring which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
- Main Ingredients - Zucchini
- Cuisine - Spanish
- Course - Lunch