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Basil & Corgette Frittata
Basil & Corgette Frittata
added by ghgirls

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Prep time
  • 10 minutes
Cook Time
  • 10 minutes
Servings
  • 4-6
Ingredients
  • 4 Tbs good olive oil, divided
  •  
  • 1/2 medium yellow onion, thinly sliced
  •  
  • 1 large corgette, grated
  •  
  •  
  • 8 eggs
  •  
  • 3 Tbs grated Parmesan cheese
  •  
  • 1/2 tsp salt
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  • 10 basil leaves, torn into pieces
, ,
Directions
1. Heat the grill. In a 10-inch nonstick pan, heat 2 tablespoons olive oil over medium heat. Add the onion and cook until it softens, about 5 minutes. Add the corgette and cook until it's no longer moist and begins to clump together, about 10 minutes. Remove from the heat. 2. While the corgette is cooking, beat the eggs with a fork until they are well mixed but not foamy. Stir the cheese, salt and basil leaves into the egg mixture and then add the cooked corgette. Stir for a minute after you've added the corgette in order to cool it slightly. 3. Return the pan to the heat and add the remaining 2 tablespoons olive oil. When the oil is hot, pour in the egg mixture and immediately reduce the heat to medium low. The bottom of the egg mixture will set very quickly. Gently lift the sides with a fork and pull them toward the center, allowing the loose egg mixture to run underneath. Cook this way until the eggs are almost set, about 5 minutes. 4. Put the pan under the grill until the eggs are puffed and lightly browned, about 45 seconds. Cool slightly before carefully sliding the frittata onto a serving plate. Serve warm or at room temperature.
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