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Baby marrow and red pepper frittata

Ingredients 11
Servings 20


  • 10
    large eggs
  • 45
  • pinch of salt
  • 30
    olive oil
  • 1
    large onion, chopped
  • 1
    large red pepper, cored, seeded and diced
  • 750
    baby marrows, scrubbed and diced
  • 2
    large garlic cloves, finely chopped or crushed
  • salt and freshly ground black pepper
  • 45
    chopped fresh parsley (or herbs of your choice)


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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