Italian Food for Chinese Homes
Italian Zucchini Frittata
Courgettes are sautéed to remove excess moisture, then set with eggs and Parmigiano in an everyday Italian frittata suited to a home frying pan.
- Time
- 35 min
- Difficulty
- Easy
- Serves
- Serves 4
Method
- Wash and dry the courgettes and slice thinly; thinly slice the onion.
- Warm half the oil in a non-stick pan and soften the onion over medium heat.
- Add courgettes and a little salt; cook over medium-high heat for 6–8 minutes until much of the moisture evaporates.
- Beat the eggs with Parmigiano, remaining salt and pepper.
- Cool the courgettes slightly and add them to the egg mixture.
- Wipe the pan, add the remaining oil and warm over medium-low heat.
- Pour in the egg mixture and level it gently.
- Cover and cook over low heat for 8–10 minutes, until the edges set and the centre remains slightly moist.
- Turn with a large plate, or finish the top under a preheated grill.
- Cook for another 3–5 minutes, to 71°C at the centre.
- Rest for 5 minutes, then slice and serve.
Estimated nutrition per serving
- Energy
- About 990 kJ / 235 kcal
- Fat
- About 17 g
- of which saturates
- About 5.5 g
- Carbohydrate
- About 6 g
- of which sugars
- About 4 g
- Protein
- About 16 g
- Fibre
- About 1.5 g
- Sodium
- About 500 mg
Nutrition noteEstimated per serving.
