Grade Level - 3, in Ducbee's Opinion
(1 - easiest, 5 - difficult)
Details: 15 minutes
Ingredients
0.5 tbsp olive oil
1 garlic clove, peeled & smashed but left whole
1 medium zucchini, sliced into thin rounds
4 eggs
Less than 1/4 cup shredded Parmesan
Less than 1/4 bunch of mint, chopped fine
Less than 1/4 bunch basil, chopped fine
Salt & pepper
Equipment/Other:
Medium skillet
Wooden spoon/rubber spatula
Large plate/lid
Directions
Heat a little oil in a skillet and add garlic clove and zucchini. Cook, stirring over high heat for 5 minutes. Remove garlic.
0.5 tbsp olive oil
1 garlic clove, peeled & smashed but left whole
1 medium zucchini, sliced into thin rounds
4 eggs
Less than 1/4 cup shredded Parmesan
Less than 1/4 bunch of mint, chopped fine
Less than 1/4 bunch basil, chopped fine
Salt & pepper
Equipment/Other:
Medium skillet
Wooden spoon/rubber spatula
Large plate/lid
Directions
Heat a little oil in a skillet and add garlic clove and zucchini. Cook, stirring over high heat for 5 minutes. Remove garlic.
Briskly beat the eggs in a medium bowl with a fork. Add shredded Parmesan, herbs, salt & pepper. Pour the egg mixture over the zucchini, then cook over medium-high heat, shaking the pan frequently. When the eggs start to set at the edges, bring them to the center using a wooden spoon.
As soon as the base is set, place a large plate over the skillet and quickly invert it. Add 1/2 tbsp olive oil to the skillet, then slide the fritatta back into the skillet to brown on the second side. Serve hot with a salad, or cold cut into cubes.
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