Reader's Digest Mediterranean Cookbook/Tess Mallos 1996

Courgette Omelette (Frittata Di Zucchine)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 tablespoons olive oil 2 onions, sliced 4 courgettes, thinly sliced
5 tablespoons cold water 1 tablespoon chopped fresh basil or parsley 1/4 teaspoon grated nutmeg
salt and freshly ground black pepper 6 eggs, lightly beaten 4 tablespoons grated Parmesan cheese
TO GARNISH: shaved Parmesan cheese fresh basil or parsley sprigs



1 Heat 1-1/2 tablespoons of the oil in a large frying pan. Add the onions and cook gently for 5 minutes until beginning to soften. Add the courgettes and cook over a medium heat for about 10 minutes, stirring often soft and lightly coloured. Leave for 10 minutes to cool. Add the water, basil or parsley, nutmeg and salt and pepper to taste to the beaten egg. Stir the courgettes and 3 tablespoons of Parmesan into the egg mixture.
2 Heat the remaining oil in the frying pan over medium heat. Add the egg mixture and spread the vegetables out evenly with a spatula. Reduce the heat to low and cook gently about 10 minutes, until lightly golden underneath and set around the edge. The top should still be runny. Sprinkle with the remaining grated Parmesan.
3 Place the pan under a hot grill until the frittata is puffed and golden brown on top. Loosen with a spatula and slide onto a serving dish. Garnish with shaved Parmesan and herbs. Serve hot, or cold as picnic food, cut into wedges.

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