I think frittata is in my DNA. Growing up frittata showed up on the dinner table regularly and I didn’t always like it. All the other kids at school were eating fish and chips or roast lamb. We ate things they had never heard of and that was hard for a 70’s child. As well as frittata, we ate radicchio and fennel, polenta and risotto. Like frittata, these are all common place now and appear on menus and in cookbooks all over the country. As an adult I can appreciate the amazing upbringing I had with a foot in Italy and the other firmly planted in Australia. And now, I love frittata.
This one which is adapted from a Jamie Oliver recipe, is perfectly fresh and light. And it’s green. Happy St Patrick’s Day!
Zucchini Frittata with Pea and Celery Salad
3 smallish zucchini
4 or 5 swiss brown mushroom, sliced
1 tablespoon light olive oil
1/2 teaspoon cayenne
4 spring onions, sliced finely
a handful of fresh mint, shredded
a couple of sprig of thyme or a sprinkle of dried thyme
4 tablespoons freshly grated parmesan
salt and pepper to taste
Pea and Celery salad
150g frozen peas
1 lime or lemon, juiced
extra virgin olive oil and salt
1 heart of celery, sliced
Preheat oven to 180C. Grate the zucchini, season with salt and allow to stand for a few minutes before squeezing to get rid of excess liquid. Heat the oil in a non stick, ovensafe, fry pan over medium heat. Add the mushroom and fry for a minute or so before adding the zucchini. Fry for a few minutes, stirring regularly. Don’t overcook because you will lose the vibrancy of the vegetables. In the meantime, crack the eggs into a bowl, add cayenne, spring onions, mint, thyme and 2 tablespoons of parmesan. Season with salt and pepper. Whisk to combine and break up the eggs. When the zucchini and mushrooms are ready, pour the eggs over the vegetables stir then level the mixture out then sprinkle with remaining parmesan cheese. Transfer to preheated oven for 10-15 minutes until cooked through. Sprinkle with crumbled fetta and chilli flakes to serve.
Steam or microwave the peas until just tender. Allow to cool slightly, then dress to taste with juice of lime or lemon, olive oil and salt. Stir through the celery.