Vegetable Frittata

Frittata is an Italian-style omelette that can be eaten hot or served at room temperature. It is ideal to be served in the pan in which it is cooked and cut into wedges at the table. The variety of vegetables can be altered, although most need to be cooked to tenderise and remove some of the moisture content. The production of this recipe clearly demonstrates the denaturation of protein in egg — coagulation. It also includes two dry methods of cooking food — shallow frying and grilling. A heavy-based frying pan is best for this recipe to ensure the heat is evenly distributed. The vegetable frittata contains a wide range of vegetables that provide a good source of dietary fibre, vitamins and minerals. There is a small amount of saturated fat in the bacon, eggs and cheeses.

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2
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Method

Wash and coarsely grate the zucchini onto a plate and sprinkle with a little salt. Allow to stand for 10-15 minutes.
Cut the cooked potatoes into four pieces.
Squeeze excess water from the zucchini.
Heat 1 tablespoon of oil in a frying pan and sauté the onion, leek and bacon. When onion is transparent, add the zucchini and peas and cook gently until it is slightly wilted. Do not brown. Remove from pan and allow to cool. Wipe the pan clean.
In a separate bowl, whisk the eggs, milk and black pepper. Then combine all the ingredients except the oil.
Preheat the grill on high.
Heat 1 tablespoon of oil in the cleaned pan and, when very hot, pour in the egg and vegetable mixture. Reduce to low heat.
When the frittata is almost set, place under grill until set and light brown on top. Remove the pan from the heat and rest for 5 minutes before cutting to serve.
Serve with crusty bread and a salad.

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