Baby marrow and red pepper frittata

Recipe from: 11/1/2001 12:00:00 AM
Ingredients 10
Servings 1


Serving Change
  • 10
    large eggs
  • 45
  • Filling
  • 30
    olive oil
  • 1
    large onion
  • 1
    large red pepper
  • 750
    baby marrows
  • 2
    garlic cloves
  • salt and freshly ground pepper
  • 45
    chopped fresh parsley


Beat together eggs, milk and salt, and set aside.
Heat oil in a large, heavy-based non-stick frying pan.
Add onion and cook for about 3 minutes, stirring often, until it begins to soften.
Add red pepper and cook, stirring, until soft.
Add baby marrows, garlic, salt and pepper to taste. Add 15 ml more oil, if necessary, or 30 ml water.
Cook 5-10 minutes, stirring, until baby marrows are tender, but still bright green. Stir in herbs.
Mix mixture with beaten eggs. Heat 15 ml olive oil in a 30 cm non-stick frying pan. Pour in mixture.
Shake pan gently, lifting up edge of frittata to let egg mixture run underneath.
Reduce heat to low, cover and cook for approximately 10 minutes û eggs should just set.
Brown top of frittata under a pre-heated grill for about 2 minutes. Cool, cut frittata into diamond-shaped pieces and arrange on serving platter.

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