Frit­tata

SERVES 4-6 PREPA­RA­TION: 5 MIN COOK­ING: 25 MIN

Drum Food - - CONTENTS -

15ml (1T) olive oil

3 onions, sliced

5ml (1t) bal­samic vine­gar pinch of sugar salt and black pep­per hand­ful basil, torn pep­pers and green beans

(op­tional)

8 eggs

125ml (½c) cream

50g buf­falo moz­zarella, torn hand­ful fresh pars­ley, chopped

(op­tional)

Pre­heat the oven grill.

1 Heat the olive oil in an oven­proof pan over medium heat. Add the onions and cook for about 5 min­utes, stir­ring oc­ca­sion­ally. Stir through the vine­gar, sugar, salt, pep­per and basil. If us­ing, add the pep­pers and green beans.

2 Whisk to­gether the eggs and cream and pour into the pan over the onion mix­ture. Stir gen­tly with a spat­ula.

3 Cook over low heat for about 10 min­utes. Scat­ter the moz­zarella cheese over be­fore the top sets. Con­tinue cook­ing for another 5 min­utes.

4 Put the oven­proof pan un­der the grill for 5 min­utes or un­til golden and set. Top with the chopped pars­ley, if us­ing. Slice the frit­tata and serve warm.

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