Macaroni and zucchini frittata recipe

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Created by Suzanne Gibbs

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Photography: Richard Mortimer

Cuisine: Italian
Servings: Serves 6
Cooking Time: Less than 15 minutes
Course: Lunch, Main

Ingredients

¼ cup (60ml) olive oil
1 garlic clove, finely chopped
½ fresh red chilli, seeded, chopped
2 medium zucchini, halved across, cut into six strips
9 eggs, lightly beaten
2 cups cooked macaroni (about 2/3 cup raw)
100g baby spinach
½ cup (40g) grated parmesan
1 tablespoon chopped herbs
125g cherry tomatoes, halved
crusty bread and salad, to serve

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Preparation

Heat 2 tablespoons of oil in a heavy-based frying pan on medium. Sauté garlic and chilli for 1 minute. Add zucchini and cook for a few minutes, until zucchini is crisp and tender.

Combine eggs, macaroni, spinach, parmesan, herbs and zucchini mixture in a bowl. Season to taste. Heat remaining oil in same pan on medium. Pour in mixture, arrange tomatoes on top and cook for 5-7 minutes, until partially set, pulling in edges so uncooked mixture runs underneath. Once underside is cooked, cover with a plate, invert frittata and slide uncooked side down into pan.

Continue cooking for 2-3 minutes until completely set. Turn out and cut into
wedges to serve warm or at room temperature with crusty bread and salad.

If you enjoyed this Macaroni and zucchini frittata recipe then browse more Italian recipes, nut-free recipes, heart-friendly recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.

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