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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Serve this tasty frittata with a salad of tomatoes and mixed leaves for a stylish light meal. Ingredients:
4 sprigs fresh thyme |
salt and pepper |
6 tablespoons olive oil |
1 red onion, thinly sliced |
1 garlic clove, thinly sliced |
1 large zucchini, grated |
14 ounces cannellini beans, washed and drained |
5 eggs |
1 ounce parmesan cheese, grated |
Directions:
1. Make a herb seasoning by finely chopping the thyme leaves and mixing them with a little salt and pepper.
2. Sweat the onions and garlic in a little oil until softened, then add the zucchini and beans and cook gently for 3-4 minutes.
3. Add the thyme and seasoning and pull the pan off the heat and allow to cool slightly.
4. Break the eggs into a bowl and beat well, add the warm ingredients from the pan, and fold together.
5. Return the pan to the heat and tip in the contents of the bowl. Stir with a spatula for a couple of minutes until the frittata begins to set. Cook on the lowest heat until just firm.
6. Turn out, scatter with parmesan and serve with a tomato and mixed leaf salad.
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