little gems

ate pie mash ..wandered along the Thames taking in the sights and sounds

Harvest one of my romanesco cauliflowers along with some black kale.

Sunday lunch was courgette frittata with salad, then back to my plot for a tidy up (still no camera) then home to a glass of Pinot Grigio while i played with my template in search of the perfect one!.. Think i have found it…

Recipe for Courgette Frittata

Ingredients
Courgettes (as many as you like)
Onion
Eggs 4 - 6 (depending on number of servings)
Tomato (optional)
Grated Cheddar Cheese (optional)
1 clove of garlic
salt and black pepper
Method
Saute the sliced onion and garlic in olive oil in a frying pan until soft. Add courgette slices and salt and black pepper.

Cook until turning transparent. Beat up the eggs and pour over the courgette mixture. Do not have the heat too high otherwise the eggs will burn.

Allow the eggs to set, cover with grated cheese and sliced tomatoes if using.

Put under a hot grill to set the top and brown.

4 good sized courgettes, a handful of courgette flowers, 4 large eggs, breadcrumbs Parmesan cheese, olive oil and seasoning to taste

Whoops omitted this…

Oven method

Chop the courgettes into matchsticks. Add a little salt (it helps bring out excess moisture) and fry in olive oil until soft, stirring occasionally. Add the flowers in strips, if using, (they add a subtle sweetness) and cook for a further two minutes. Beat the eggs until mixed and add seasoning and grated cheese. Add this to the cooked courgettes with enough breadcrumbs to create a non-sloppy consistency. Put more oil into an ovenproof dish and bake for 30 minutes at 375 degrees F (190 degrees C/gas 5).

Tags: COURGETTE RECIPE, In the kitchen, KALE, recipes, ROMESCO CAULIFLOWER, ROMESCO CAULIFLOWERjavascript:addTag(-039recipes-039)ja

This entry was posted on Monday, September 17th, 2007 at 10:30 pm and is filed under In the kitchen. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.