recipes
Zucchini frittata with artichoke hearts and pecorino
2023-10-11
Ingredients
- 2 zucchini, sliced and pan fried
- 1 onion, sliced
- 2 cloves garlic, sliced
- 70g frozen peas, defrosted (Emborg)
- 6 eggs (Coccardi)
- 100ml single cream (Elmlea)
- 150g ricotta (Hanini)
- 2 tbsp chopped fresh basil
- Salt and pepper to taste
- 1 tbsp olive oil (Borges)
- 50g grated pecorino cheese (Hanini)
- 4 grilled artichoke heart halves
- Extra pecorino shavings and rockets leaves for serving
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Method
Start this recipe by frying the onion and garlic and a pan with a little oil for 5 minutes. Add in the defrosted peas and cook for 3-4 minutes. In a bowl, whisk together the eggs and ricotta, cream and season well with salt and pepper. Stir in the chopped basil, grated pecorino, cooked onion, garlic and zucchini slices. Heat the remaining 1 tbsp olive oil in a pan, pour in the frittata mixture and cook gently on both sides (alternatively cook the top under a hot grill) To serve, place onto a serving plate, lay the grilled artichoke halves on top and decorate with pecorino shavings and rocket leaves.
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