Cheesy lunch­box frit­tata

Australian Women’s Weekly NZ - - Contents -


2 ta­ble­spoons ex­tra vir­gin olive oil 2 medium (300g) onions, sliced thinly 4 ba­con rash­ers, trimmed, chopped 2 medium (240g) zuc­chini, grated coarsely 6 eggs, beaten lightly ¾ cup (60g) grated parme­san 2 ta­ble­spoons flat-leaf pars­ley leaves

1 Heat the oil in a medium non-stick fry­ing pan over medium heat. Cook onion, stir­ring, for 5 min­utes or un­til lightly golden. Add the ba­con; cook for a fur­ther 5 min­utes or un­til browned. 2 Stir in the zuc­chini; sea­son well with sea salt and freshly ground black pep­per. Pour over the com­bined egg and parme­san; cook over medium heat un­til the egg is be­gin­ning to set. 3 Heat the oven grill. Place pan un­der the grill; cook un­til the frit­tata is set and cheese is be­gin­ning to bub­ble. 4 Scat­ter with pars­ley. Serve frit­tata cut into squares or thick wedges. Not suit­able to freeze or mi­crowave.

Fri­day lunch Cheesy lunch­box frit­tata

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