Primal zucchini/courgette frittata – recipe review

7 Sep

Who would have thought Italian cuisine could provide such a primally awesome recipe? All that pasta and dough they usually use – yechh! But I have delved into the legendary Silver Spoon cookbook for the primal nuggets of wisdom, and today have a review of one. The best thing of all – it’s so damn simple to make, and quick.

Courgette (zucchini) Frittata

Ingredients:

splash olive oil

dollop butter (I used ghee – so sue me!)

6 eggs

2 medium zucchinis/courgettes – thinly sliced

salt and pepper

parmesan if you are particularly hedonistic, as I am

Throw the butter and oil in a large flat frypan and heat, then throw in the zucchini. Cook, stirring occasionally for about 10 mins or until starts to turn golden and yummy.

Fry until they develop a lovely golden-brown hue

In a bowl, lightly whisk the eggs, add salt and pepper, then add zucchini, stir, and return mixture to pan.

Yep - them be eggs!

Cook until browned on both sides (I stuck the pan under the grill to brown the top, as I always have a total disaster trying to turn frittata over intact!)

To serve, spritz with extra S&P and some parmesan, if you love parmesan as I do. Serves 4.

Well, don't just sit there looking at it - go and make one!

I ate it with some leftover roast veggies from the weekend and it was delicious!

So quick and easy and healthy!

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