Herby mediterranean frittata
(from Elyce123’s recipe box)
Source: delicios. February 2004
Prep time: 10 minutes
Cook time: 20 minutes
Serves 2 people
Categories: February
Ingredients
- 6 eggs
- 2 tbsp freshly torn basil
- 1 tbsp freshly chopped mint
- 1 tbsp freshly chopped chives
- 1 tbsp olive oil
- 1 medium red onion, sliced
- 1 medium courgette, sliced
- 300g jar roasted peppers, drained, rinsed and sliced lengthways
- 150g cherry tomatoes, halved
- 50g pitted black olives, halved
- 50g finely grated Parmesan
Directions
-
In a large jug, beat together the eggs and freshly chopped herbs with plenty of seasoning.
-
Heat the olive oil in a large frying pan (about 28cm) and fry the red onion and courgette for 2-3 minutes until it is starting to soften. Add the peppers and fry for a further 2-3 minutes. Pour over the egg mixture then scatter over the cherry tomatoes, black olives and grated Parmesan. Cook over a medium heat for 5-6 minutes until almost cooked. Then place under a hot grill for a further 2-3 minutes until set and lightly golden.
-
Cut the frittata into wedges and serve with a green salad made with spinach, watercress and sliced ripe avocado. Dress the salad with a little lemon juice and olive oil, but keep it light as the frittata is quite rich.