I’ve been guilty at home of just throwing together a frittata recipe in a hurry with varied results from brilliant to not so. The key with this recipe is to get the water out of the zucchini, otherwise the frittata will be soggy.
Ingredients
- 4 large zucchini (600g)
- 2 tbsp extra virgin olive oil
- 1 onion, finely sliced
- ¼ cup chopped fresh herbs (marjoram, Italian parsley and mint)
- 6 eggs
- ½ cup cream
- 200g chèvre goat’s cheese
- 6 slices prosciutto
Makes 12
Method
- Preheat oven to 180°C. Grease 12 Texas muffin tins and line with squares of baking paper.
- Grate the zucchini, place in a sieve and sprinkle with salt. Set over a bowl to drain. Be sure to squeeze out all the moisture by placing the zucchini in a clean tea towel, twisting it up and squeezing hard.
- Heat the extra virgin olive oil in a pan, add the onion and cook slowly till the onion is soft and translucent.
- In a bowl, combine the zucchini, onion and herbs, then divide between the muffin tins.
- Whisk together the eggs and cream, and season with salt and pepper. Set aside.
- Take the goat’s cheese and divide into 12 pieces. Lay the prosciutto slices out, cut each slice in half and place a piece of goat’s cheese on each. Roll up to make a cigar shape.
- Push the goat’s cheese rolls into the centre of each frittata and pour over the egg and cream mix.
- Bake for 25 minutes until set. Leave to cool a little before removing from the tins.
