In celebration of National Egg Week I thought I would share a fritatta recipe.
Be a Good Egg and try making it this week. If you follow it ‘eggs-actly’, it will be amazing I promise!
I make these all the time at home and they are completely delicious. I had to make supper for all the staff at the restaurant I worked at, as well as prepping for that’s night supper service, which was always stressful. But this was my go-to dish as it’s so quick and easy and its an amazing way of using up leftovers
They make a great lunch served with a crisp green salad, AND they are amazing, hot or cold, which makes them great for entertaining
This recipe uses courgette (zucchini for America friends) and ricotta, but feel free to play around with the ingredients….left over roast chicken, lentils, mozzarella, peas, aubergine, spinach…..
And as if you need any more persuading to make my frittata, Eggs are a natural source of a range of nutrients and are a great source of protein. They’re rich in vitamin B2 (riboflavin), vitamin B12 and vitamin D to name just a few. “Good Egg” became a saying for a reason!
- 6 courgettes
- 6 eggs
- 4 tables spoons of double cream (about 70ml)
- 100g parmesan snow ( finely grated parmesan)
- 200g ricotta
- Freshly ground black pepper
- Good pinch of salt
- Handful of mint sprigs
- The first thing to, as always is to preheat the oven. Set it to 200C fan/425F/Gas Mark 7
- First grate your parmesan snow
- Then take half of your courgettes and finely slice/chop them
- Take a non stick frying pan with a heat proof handle (this will be the pan in which you make the frittata.
- If you are looking to update you frying pan collection, this is the one pan I think you should start with - it's the one I use most often and is amazing for pretty much anything. It will revolutionize the way you cook fish for a start! Find it on Amazon for £23.99 which makes me feel I really overpaid for mine!
- Put a glug of olive oil in the pan an when its sizzling, throw in your courgettes and fry until golden
- Whilst the courgettes are sizzling away, grate the remaining courgettes on a box grater
- As soon as the courgette slices are a nice golden brown, remove from the heat.
- Take a small bowl and set a side a nice handful of the fried slices and sprinkle on a handful of parmesan snow. Give them a shake around and the heat from the courgettes will help the parmesan to stick to them. These are a great side dish on their own, courgette and parmesan chips
- Then take a large bowl ad crack in your eggs, add your cream, salt and pepper and give it a really good whisk, making sure you break all of the yolks…”You can’t make an omelette (ahem. Frittata) without breaking a few eggs”
- Then throw in both you sliced and your grated courgettes, and parmesan and crumble in 150g of ricotta (don’t worry about measuring it, just make sure a nice handful has been kept back for later)
- Give it a really good mix around and then pour into your non stick pan you used earlier
- If you don’t have a non-stick pan of the sort I am talking about, don’t panic! Never panic. I have made this loads of times in a roasting tray lined with baking parchment and it works really well and produces a cool looking rectangular frittata which can be cut into squares
- Pop in the oven for about 20-25 mins, you want it to feel set when you touch it but only just. It should also jiggle ever so slightly when you shake it.
- If it’s too firm, it will be dense, so keep an eye on it
- As we eat with our eyes first, I try to make things look as pretty as possible. And its not hard, just a small bit of effort can make a whole world of difference
- Turn your frittata out onto a plate, chopping board….or if you’re nervous, bring it to the table in the pan, it will still look pretty! Decorate the top with the courgette and parmesan chips you made earlier, the rest of the crumbled ricotta and some mint sprigs to decorate it. You’ve just made something that looked quite ordinary look quite beautiful!
“A true friend is one who thinks you are a good egg even though he knows you are slightly cracked” – Bernard Meltzer.