Ya ya.. I know … I should sit in front of the TV and watch the game Lazio Roma. As the game is at Olympic Stadio here in Rome (which is about a 10-15min. from my home) can you imagine how the streets look like. Well – probably you can’t – ’cause this is Italy. Means wherever you find a place to park your car / motorino – you park it. Doesn’t matter if it’s in the middle of street or in a garden. So.. as my way back home after work (taking the autobus) is passing the Olympic Stadium did it took me about 1 1/2 hours to get home. (Usually it takes me about 30-45 min.) … So… ya… here’s a big party in Rome! My flatmate’s watching the game in the stadium and my other flatmate is watching it on TV with some friends here at home. But nope – I’m not watching as well – I have to admit that I’m not a soccer fan – really not! Maybe will I go once and watch a game as well – but just ’cause of the atmosphere and to see how it is to be there and watching a game live in a stadium. But anyway… I’m tired and had a looong and hard day (about 12 hours of work) … so here’s just a very, very simple – but amazing dish! Cooked it some days ago for the first time (it’s from my new Italian cookbook) and today for the 2nd time! Well today I added some prawns and tomatoes. So well… have a nice evening and goood night! (Oh.. I know it looks a bit overloaded with Courgettes – don’t worry .. if you follow the recipe it won’t look like these. As I used more Courgettes and one egg less … so .. but changed the recipe – anyway.. tasted great as well *I’m a Courgetteholic – I know*)
Courgette Frittata (serves 1)
- 1/2 bunch of mint
- 1/2 bunch of basil
- 1 big or 2 medium courgettes
- 2 tablespoons olive oil
- 1 garlic glove
- 1 onion (up to you – I prefer onions in my meals)
- 4 eggs
- 50g freshly grated Parmesan
- salt and freshly ground pepper
How to make it
- Finely snip the herbs and cut the courgettes into rounds.
- Heat a little oil in a frying pan, add the garlic, onion and courgettes. Cook, stirring, over a high heat for 5 minutes. Remove the garlic and season.
- Briskly beat the eggs in a large bowl with a fork. Add the grated Parmesan, the snipped herbs and some salt and pepper.
- Pour the egg mixture over the courgettes then cook over a medium-high heat, shaking the pan frequently.
- When the eggs start to set at the edges, bring them into the centre using a wooden spoon.
- As soon as the base is set, place a large plate over the frying pan and quickly invert it. Add 1 tablespoon of olive oil to the pan then slide frittata back into the pan to brown on the second side.
- The frittata should be golden-brown on the outside and soft inside.
- Serve hot, with a salad, or cold as an aperitif, cut into cubes.
- You can use various vegetables in a frittata: pan-fried artichokes, petit pois, aspargus tips, peppers, and so forth.