Zucchini frittata
For 6
8 organic eggs
4 small or 3 medium zucchini
3 tablespoons olive oil
2 garlic cloves, peeled and chopped
1 small bunch fresh basil, leaves picked from the stalks and roughly chopped
Maldon salt and freshly ground black pepper
50 g (2 oz) Parmesan, grated
Preheat the oven to 200° C/400° F/Gas 6.
Trim the zucchini, then cut thinly at an angle. Heat 2 tablespoons of the oil in an ovenproof frying pan. Add the garlic followed by the zucchini slices. When brown on all sides, add most of the basil and salt and pepper to taste. The zucchini should be quite dry; if there is any oil remaining, drain through a sieve and reserve.
Break the eggs into a bowl and beat lightly. Add the zucchini and garlic, reserving 1 tablespoon for the end. Season with salt and pepper.
Cook the frittata in the ovenproof frying pan as here, using the reserved oil as well as the further tablespoon if necessary. Just before placing it into the hot oven, spread the rest of the zucchini on top. Remove from the oven and sprinkle with the Parmesan and the remaining basil. Serve as here.