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Frittata Alla Sardegnola

Italian.Chef's picture
Ingredients
  Water 1 1⁄4 Pint
  Salt 1⁄2 Teaspoon
  Courgettes 3⁄4 Pound, diced, impeded (Use Fresh)
  Fresh white bread crumbs 1⁄4 Cup (4 tbs)
  Milk 2 1⁄2 Tablespoon
  Freshly grated parmesan cheese 3 Tablespoon
  Freshly grated lemon peel 1⁄4 Teaspoon
  Salt 1 1⁄4 Teaspoon
  Sugar 1 Pinch
  Eggs 4
  Butter 1 Ounce
Directions

GETTING READY
1. Preheat the grill to its highest temperature setting.

MAKING
2. In a small saucepan bring water and salt to a boil, put in the diced courgettes and blanch for 3 minutes and drain thoroughly in a large sieve or colander.
3. In a large mixing bowl soak the breadcrumbs in milk for 5 minutes.
4. To the breadcrumb mixture add the courgettes, cheese, lemon peel, salt and sugar.
5. In another bowl using a wire whisk beat the eggs until they are just blended and mix them gently into the breadcrumb mixture.
6. In a large heavy bottomed frying pan melt butter.
7. Wait till the foam subsides and then pour in the mixture and cook over moderate heat for 2 to 3 minutes or until the eggs are firm but still slightly moist.
8. Keep the pan under the grill for 30 seconds or until the top is browned lightly.

SERVING
9. Slice it into wedges and serve at once, with a crisp salad or some cherry tomatoes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Breakfast
Method: 
Baked
Ingredient: 
Egg
Interest: 
Quick, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4

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