ZUCCHINI & MUSHROOM FRITTATA WITH TOMATO SALAD.

This is a very delicious recipe. You can turn it to a vegetarian one if you remove the tuna in the tomato salad. This is an old favourite. You can add other vegetables such as asparagus, kale, etc if you have them in the fridge. You can serve it with mayo or allioli if you prefer it. Add some alfalfa sprouts on top of frittata before serving.

ZUCCHINI AND MUSHROOM FRITTATA 

INGREDIENTS:

2 zucchini - thinly sliced

120 g baby spinach leaves

350 g mushrooms - thinly sliced

1 onion - thinly sliced

1 capsicum (optional) - thinly sliced

A small bunch of parsley - chopped

2-3 garlic teeth - crushed

1/3 cup of crushed nuts

5 eggs

Salt and black pepper

Olive oil

1/4 cup dry sherry

100 g grated Parmesan cheese

METHOD:

Put eggs in a big bowl and beat them with a bit of salt and pepper.

Heat a bit of oil in a big ovenproof non-stick frying pan. Fry the mushrooms until the excess liquid has evaporated. Add the parsley and garlic and fry until lightly brown. Add the sherry and cook for a minute or two. Add to the bowl with the egg mixture.

Add a bit more oil if necessary to the pan. 

Fry the zucchini with a lid on until tender. Make sure you stir it every so often. It should be transparent and slightly mashed. Remove the lid and let it fry until the excess liquid has evaporated and it is lightly golden. 

Add to the eggs with a bit of salt and mix well.

Add the onion and capsicum to the pan with a bit of oil. Stir-fry for a few minutes until vegetables are tender. Careful not to burn the onion. 

Add to the egg mixture and mix well.

Preheat the griller to medium high. 

Add the spinach leaves to the pan with some more oil if necessary. Stir until wilted. Add to bowl.

Stir in the ground nuts and test for seasoning.

Turn heat on stove to medium low. Add some oil. Pour egg mixture to pan and cook for about 5 minutes, until the egg is set and golden. Be careful not to burn it

Sprinkle the Parmesan over the top. Place under the griller and grill for 2 - 3 minutes, until the frittata is set and the top is golden.

Make sure you use a big ovenproof non-stick frying pan.

Serve frittata hot or at room temperature. 

(Make the salad while the vegetables are cooking but make sure you keep an eye on the fry pan so they don't burn!)

SERVES 4

TOMATO AND ONION SALAD

INGREDIENTS:

2 ripe tomatoes

200 g cherry tomatoes or tomato medley

1 red onion

1 185g tin tuna in oil

a handful of olives

olive oil

red wine vinegar

Salt and pepper

METHOD:

While the vegetables for the frittata are cooking, slice the onion thinly and put in a small bowl. 

Sprinkle with a bit of salt and add 1 Tbs of vinegar. Mix well with your hands and set apart. 

Cut the big tomatoes in half and then into quarters and add to serving bowl. 

Halve the cherry tomatoes and add to bowl. Sprinkle with salt and freshly ground pepper. 

I used different types of tomatoes, but you don't need to. This time, I used tuna in chili oil. 

Push tomatoes to side of the bowl and add the strained tuna broken into chunks to the middle of the bowl. 

Add the strained onion to the bowl. Discard juice from onion. 

Add the olives and dress salad with olive oil and red wine vinegar to your liking. 

SERVES 4