JUST LIKE NONNA USED TO MAKE!
I remember as a young girl visiting my family in Italy with my father and brother. Whilst the boys were out I would stand in the kitchen watching my grandmother make fritatta. Unlike many fritatta recipes you see today, my Nonna’s recipe was very simple, yet equally delicious and it soon became my favourite dish of hers. This frittata is not only quick it is tasty hot or cold. Leftovers can be packed up for lunches, snacks, picnics or breakfasts!
For a light healthy dinner option, simply serve hot from the pan with a tossed green salad on the side.
Serves 4-6
INGREDIENTS
4 tablespoons coconut oil, macadamia oil, avocado oil or olive oil
1 large onion, coarsely chopped
1 teaspoon fresh chopped thyme or 1⁄2 teaspoon dried thyme
2 large courgetttes (Zucchini’s)
2 tablespoons chopped fresh basil
5-6 large eggs
1/2 teaspoon Himalayan pink salt or sea salt
A good sprinkle of fresh ground black pepper
A good handful of grated Pecorino cheese or Parmesan
DIRECTIONS
Firstly fry the onion in half of the oil for about 5 minute
Cut the courgettes into small thin slices and add to the pan with the onion, cover with a lid and cook over a medium heat, stirring occasionally for about 10 minutes, until just tender.
Just before the courgettes are cooked, add the fresh thyme and the basil.
Place the mixture in a colander to cool and allow any excess water to drain out (about ten minutes).
In a bowl, beat the eggs lightly with a fork and fold in the salt, pepper, cheese and the drained cooled courgette and onion mixture.
Pour the remaining oil in a large frying pan or omelet pan and place over a medium heat.
When it is hot enough to make the eggs sizzle, pour in the egg mixture, making sure the courgette mixture is distributed evenly, then Immediately reduce the heat to low and cook the frittata gently until it is set, approximately 12-15 minutes.
Be careful not to overcook the eggs.
To finish cooking, slide the pan under the grill, six inches from the heat for 1-2 minutes until the top is golden brown.
Use a spatula to loosen the edges from the pan, slide the frittata out onto a serving plate.
Serve warm or cold, cut into wedges, with a sprinkle of fresh lemon juice. Enjoy!