Friday, 24 July 2015

Mediterranean Eggcellence!

Frittata di Zucchine, Pomodorini, Feta & Rosmarino
Zucchini, Cherry Tomato, Feta Cheese & Rosemary Frittata


Keeping things simple, taking it easy and making a supper to die for was my intention after a really tough day at work today... And whaddaya know? I did all of that and am still alive and happy as can be! Now that's what I call a great recipe and a real success! Lol!

Nothing beats a frittata for making a quick and satisfying meal from whatever you happen to have left over in your fridge... In this case, the last couple of little zucchini and a half block of feta cheese. The result? Well, don't these pictures just speak for themselves?!?


Why stress yourself more with supper, when life is already stressful enough?! Or lunch for that matter! In just 15-20 minutes, you will have this wonderful dish ready, waiting and willing to brighten up your day!


2 eggs, 2 small zucchini, 1/2 block of feta cheese, 4-5 cherry tomatoes, 1 spring onion, some fresh rosemary, parsley, 2 tablespoons of bread crumbs, 5-6 tablespoons of milk, a little nutmeg, salt and pepper and a dash of olive oil... That was all I needed to make a nice, big frittata, which was almost big enough for sharing!

I did say almost! Of course I ate it all!!!


Plenty of good flavors of a Mediterranean summer... Colorful and delicious- so what more you you want? Grab your pan and get busy!

Cut the cherry tomatoes into quarters, the zucchini and spring onion into thin slices and chop the Rosemary up finely... Turn on your grill to have it ready, turn in your stove top and get your frying pan hot... And you're ready to rumble!


Begin by frying the zucchini, onion and rosemary together in a little olive oil. Season well with salt and pepper and toss constantly to cook evenly.


After just 3-4 minutes the zucchini will begin turning slightly brown, but in the meantime, you can crack your eggs and stir them together with the chopped parsley, bread crumbs, a little salt and pepper and a generous grating of nutmeg to make a simple batter.

Spread the zucchini out evenly and then pour the batter evenly on top, then allow to bubble away and begin to set before adding the other ingredients.


Simply set the feta cheese, cut into strips, on top and scatter the diced tomatoes around them. Season with salt, pepper and more nutmeg and you are ready to transfer your frying pan to the oven, to continue cooking under the grill for 5-10 minutes until it is golden brown and delicious.

I think that is looking decidedly golden and scrumptious, don't you?

A few leaves of parsley are all you need to brighten it up and make it look as appetizing as it tastes... I would say that it looks pretty irresistible myself!

So why resist? Grab a fork and get stuck in!

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