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This is a great dish, ideal for the summer when vegetables are plentiful, I have used courgettes and beans but you could easily swap those for mushrooms, aubergines, peppers, tomatoes, spinach or potato.
Use this recipe as a base to build upon, consider adding a few anchovy fillets or slices of Italian bacon or salami, change the herbs, parsley, rosemary, sage or tarragon would all work well.
frittata is an Italian open omelette, perfect for a light lunch or evening meal it calls for little more than some good eggs, olive oil and fresh courgettes.
 Frittata of Courgette, Summer Beans, Capers and Parmesan Ingredients - Serves Two
Preheat oven to 200ºc/400ºF/Gas 6
Half a courgette thinly sliced Remove the beans and peas from the pods and blanch in boiling salted water until just cooked, about two minutes. Refresh in cold water and drain. Break the eggs into a bowl, season with salt and pepper and whisk. Heat the oil in an ovenproof frying pan and sauté the onion until it begins to soften, add the sliced courgette and cook evenly on both sides. Pour over the egg mixture and distribute around the pan. Scatter the beans evenly over the top followed by the capers; chilli flakes and basil, once the egg begins to firm drizzle with extra virgin olive oil and grated Parmesan. Place in a hot oven for no more than a minute or until the egg has firmed, do not overcook. Loosen the frittata from the pan and slide onto a warm plate. Serve with a crisp green salad and a glass of Italian white wine. Content and picture © Miles Collins |