After poring over a million recipes in my first recipe book and not being able to decide which one to try, I finally decided to make the Spinach and Zucchini Frittata as my first recipe out of this book! I thought it looked like an omelette but I don’t actually know if there’s a difference. In any case, I thought to have a nice brunch with mom and sister (and maybe some girl pow-wow time) and this seemed simple enough to make. Or so I thought.
There’s not really a Part A or Part B, I just like my ingredients broken down instead of one long list. Otherwise I become super disorganized in the kitchen as if my brain doesn’t function.
80 g grated emmenthal cheese (which I omitted)
1 red onion, thinly sliced
1 zucchini (courgette), sliced
2 garlic cloves, crushed
100 g spinach leaves (I just used about a handful)
2 tbsp cream
1/2 tsp salt
Pepper to taste
- Prepare ingredients for Part A.
- Beat the eggs and cream together and season with salt and pepper. (If adding cheese, add half here)
- Heat olive oil in a non-stick frying pan and fry the onion first. Add in zucchini (courgette) when onions are slightly brown.
- When zucchini browns, add in garlic and cook for about a minute. Add the spinach and cook until it wilts and excess moisture has evaporated off (otherwise frittata will be soggy in the middle so the book says).
- Shake the pan to get even layer of mixture. Pour the beaten eggs and cream from Part B over the vegetables. Cook for a few minutes until egg is just set (best done on low heat, as mine got burnt!).
- Now for the slightly complicated part. You’re meant to put the frying pan in the grill (and add the rest of the cheese here) to cook the top, but I decided I was going to flip it. And because I had fried it on high heat, the bottom was burnt and the top was still full of watery egg. DISASTER. It was like egg exploded everywhere in the kitchen. It flipped without breaking though *big grin*. AND…it was only half burnt!
- Cut into wedges and serve.
The unburnt parts tasted really good. We finished the whole thing and I’d definitely make this again. Plus, it was so easy to make (except the part where I flipped it).
Of course, there was the egg explosion to clean up afterwards.