I got some zucchinis in my veggie box this week, and this fritatta is an easy zucchini dish. The word frittata never seemed appetising for me, and its appearance doesn’t help much either. But they’re actually an awesome slice of eggy proteiny goodness. A heap of flavour combinations work with fritattas, and this is a simple delicious favourite.
- 1 large zucchini, grated
- 1 onion, sliced thinly (I prefer red onion)
- 1 handful marjoram (or oregano), roughly chopped
- 1/4 to 1/3 cup parmesan, grated
- 6 eggs
- 1 teaspoon oil or butter (I use coconut)
- Pinch cracked pepper
- Optional – 1/3 cup ham, finely diced
Preheat the oven to 180C (355F).
If you have an oven proof frypan choose that pan, if not, don’t worry, we’ll use an oven proof dish for the baking part instead. Saute the onion in oil in the fry pan on low heat until transparent. Add the marjoram until softened. Take the pan off the heat.
While the onion is cooking add the eggs, parmesan and pepper in to a bowl. Whisk them together to ensure the yolks are broken and the parmesan is distributed throughout the egg. Add the zucchini and pepper (and ham if you’re using it) to the bowl and stir through evenly. If you’re using an oven proof frypan pour the ingredients evenly in to the pan. Otherwise transfer the onion mixture in to the bowl and place all of the bowl contents in to an oven proof dish.
Place the frypan or dish in the oven and back for 25-30 minutes or until the egg sets.
If you’re short on time you can split the mixture in to muffin tins and it will only need 10-15 minutes to cook, and be the perfect size for lunch boxes and snacks. I actually had a bit of trouble categorising this post because not only is this great for lunch, its also a good brekkie, a protein packed snack, or great with salad and chutney for dinner.
|Prep time||10 minutes|
|Cooking time||30 minutes|