Entertaining

Frittato with zucchini

Name: Frittato with zucchini recipe
Yield: 6
Ingredients: 3 potatoes, boiled until tender, peeled; 5 eggs; 1/2 cup (125ml) pure (thin) cream; 1 onion, thinly sliced; 1/3 cup (80ml) extra virgin olive oil; 2 small zucchini (courgettes), thinly sliced; 1 tbs sea salt; 1 tbs chilli flakes; 1 tbs chopped oregano; 1 tbs chopped thyme; 1/3 cup (80g) goat’s curd; Large handful of grated or sliced mozzarella; Asparagus, to serve

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by Lucy Tweed

Sep 23, 2021

This is an edited extract from Every Night of the Week by Lucy Tweed. Photography by Lucy Tweed. (Murdoch Books, $35).

3 potatoes, boiled until tender, peeled
5 eggs
1/2 cup (125ml) pure (thin) cream
1 onion, thinly sliced
1/3 cup (80ml) extra virgin olive oil
2 small zucchini (courgettes), thinly sliced
1 tbs sea salt
1 tbs chilli flakes
1 tbs chopped oregano
1 tbs chopped thyme
1/3 cup (80g) goat’s curd
Large handful of grated or sliced mozzarella
Asparagus, to serve

Method

1.

Preheat the oven to 180°C. Roughly break up the potatoes into chunks. Whisk eggs and cream together.
2.

Pan-fry the onion slices in 2 tbs oil over low heat until soft. (You could do this in the pan you intend to bake in to save the kids some washing up.)
3.

In a low-sided baking pan (about 35cm x 25cm) or a flameproof casserole, toss the potato chunks with the remaining oil, the zucchini, onion (with its oil), salt, chilli flakes, oregano and thyme.
4.

Pour the egg and cream mixture over the top. Position little dumplings of goat’s curd over the top and then cover haphazardly with mozzarella.
5.

Bake for 30 minutes. Serve with asparagus alongside. It can be eaten cold, but if you get it warm, time stops.