This week I emailed a busy Italian journalist and mum I know in Rome and asked her what she cooks her kids when she’s up against it, with hardly any time to think, let alone plan meals, shop and cook. In case you hadn’t guessed, that’s where I’m at now. Too much going on, and too little time to do it in. But enough about me. Her suggestion was simple and nutritious with the bonus of hidden vegetables. I had this frittata on the table in under 15 minutes from when I started making it. Daughter loved it, courgettes and all. Not sure she spotted them under the ketchup to be honest! She certainly wasn’t fooled by the lovely glossy cherry tomatoes you see in my photo. “I don’t eat tomatoes Mummy. Not ever.” So I served her tomato-free frittata along with some potato croquettes I remembered to pop in the oven. Leftover frittata can be eaten cold.
Preparation time – under 5 minutes
Cooking time – under 10 minutes
Serves 1 adult and 2 children
4 eggs beaten
4 dessert spoons parmesan cheese
2 courgettes grated
dried herbs – a pinch of anything in your cupboard e.g. parsley or oregano
1. Preheat your grill to a medium-high heat. Next take a largish bowl and whisk together the beaten egg and herbs. Then add the parmesan, ricotta and courgettes and combine gently.
2. On the hob, heat a glug of oil in a large frying pan over medium heat. Then tip the mixture in and cook for about 5 minutes. You should see the edges start to cook, but the centre is still runny.
3. Next place the pan under the grill. Not too close to the heat though. After 2 minutes the frittata should have started to turn golden on top. Remove from grill and slide frittata onto plate where you can cut it up like a pizza.