minty asparagus and zucchini frittata

I haven’t taken a holiday this Christmas season. As a freelancer I need to work when the work is there, and it’s often there when everyone else is on holiday. I have felt like a complete outsider trying to make my way around and lead a ‘normal’ life in amongst the chaos that is a popular holiday destination for thousands of people. I keep forgetting its holiday season and popped to the gym to do my Pilates class last week, only to be told it was cancelled.

Feeling rather disgruntled I noticed the library was open on my way home, so decided to pop in as I hadn’t been for about a year. I gravitated immediately to the cook book section and found a plethora of amazing books. One of the books I took out was the River Cafe Book 2. I had read this years ago and don’t have my own copy, so was thrilled to flick through the pages and be inspired by the amazing Rose Gray and Ruth Rogers.

This recipe is inspired by their asparagus and mint frittata from the book, and I had all the ingredients on hand. I didn’t have quite enough asparagus so decided to do half and half with zucchini. I also scaled the recipe down to a smaller version using 6 eggs. I added a little more of the vegetables becasue I like it like that. The mint is phenomenal in this. If you don’t have it, basil, which is all part of the mint family, would work wonderfully too.

So fresh and summery – frittata is something I make all the time. I love it warm and cold later on as leftovers.

Recipe | make 1 frittata | serves 2

• 6 eggs
• 200g asparagus and zucchini (or one or the other)
• 40g grated Parmesan cheese
• 1 1/2 T of finely chopped mint (small bunch)
• 1T olive oil

Heat the one to 200 C or fan assisted 180C. Bring a pot of water the boil. Cut the vegetables into thick slices on the diagonal (they just look prettier like that). When the water is boiling, blanch the vegetables for about 3 minutes and then drain. Beat the eggs lightly in a bowl and add most of the cheese and mint (reserving a bit for the topping. Add the blanched vegetables and season with salt and pepper.

Heat the olive oil in a pan that is the right size and oven proof (alternatively skip this step and empty the filling directly into an oven proof dish). Add the egg mixture to the hot pan and fry over a moderate heat until the base is cooked and starts bubbling around the side.  sprinkle over the remaining mint and cheese and put the pan in the oven to finish off the cooking for around 20 minutes. The frittata will puff up and turn a lovely golden colour.

My disappointment at my cancelled Pilates class was offset by my rediscovery of the library and this gem of a recipe that I found.

Once again a very happy new year to you all, I hope you at least got to take a fabulous holiday.

I look forward to connecting with you again

 

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