Baby marrow and red pepper frittata

True Love
20 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (10)

10.00 eggs — large
45.00 ml milk
salt — just a pinch
FILLING
30.00 ml fresh chillies — 573
1.00 onion — large, chopped
1.00 red pepper — diced
750.00 g courgettes — baby, diced
2.00 garlic — large cloves, finely chopped
sea salt and freshly ground black pepper
45.00 ml parsley — or herbs of your choice, chopped
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Method:

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 (1 tbsp) more oil, if necessary, or 30 ml (2 tbsp) water.
Cook 5 to 10 minutes, stirring, until baby marrows are tender, but still bright green. Stir in herbs.
Mix mixture with beaten eggs. Heat 15 ml (1 tbsp) 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 approximately for 10 minutes – eggs should just set.
Brown top of frittata under a preheated grill for about 2 minutes. Cool, cut frittata into diamond-shaped pieces and arrange on a serving platter.



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