A Brooklynite in Sydney cooking up shockingly simple food in Italian proportions.
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Green Frittata
I’m not a big Jamie Oliver fan. Honestly, I just find him terribly annoying and unbearable to watch, but in those “there’s nothing on TV” situations, I’ve been known to have a peak. The one thing he always does to get those 30 minute meals done on time is to start it on the stove and finish in the oven. I’ve been adopting that quite a bit since I don’t usually get home until close to 8, and it really makes things go quicker. This would be about 30 minutes all up.
Ingredients:
- 1 medium zucchini, sliced
- 1 onion, diced
- 1 bunch of broccolini, chopped (or broccoli)
- 3 tbsp fresh thyme leaves
- 2 tbsp olive oil
- Salt and pepper
- 5 eggs
- 1 cup of milk
- 1/2 cup grated cheese (I used Jarlsberg)
- A few kalamata olives if you want
Get an oven-proof pan really hot, and heat up the grill on the oven. Add the oil, onion, zucchini, broccolini, thyme, salt and pepper. Cook for about 5 minutes, stirring occasionally. Whip the eggs and milk, and pour in once the veggies are soft. Get the bottom cooking before adding the olives and sprinkling with cheese. Make sure it’s pretty cooked and not sloshing around before putting under the grill to finish, for about 10-15 minutes, depending on how wide your pan is. To test it, jiggle the pan a bit, if it’s not really moving it’s done.
