Detailed step-by-step description of how to cook the dish "Zucchini frittata with bean ratatouille". Try it by all means
- Heat 1 tablespoon of the oil in a saucepan over medium-high heat. Add tomatoes, eggplant, onion, garlic and sugar, and bring to the boil. Reduce heat to low and simmer, uncovered, stirring occasionally, for 8-10 minutes or until eggplant softens and sauce thickens slightly. Add beans and cook, uncovered, stirring occasionally, for 3-4 minutes or until heated through. Stir in 1/3 cup of basil leaves. Season with salt and pepper. Cover and set aside.
- Meanwhile, preheat grill on medium. Whisk eggs, zucchini and parmesan in a bowl. Heat remaining oil in a deep 15cm (base measurement) non-stick frying pan over medium heat. Pour egg mixture into pan. Reduce heat to low and cook, uncovered, for 6-7 minutes or until frittata is almost set but top is still runny. Place frying pan under preheated grill and cook for 3-4 minutes or until frittata is set and the top is lightly browned.
- Slide frittata onto a board and cut into wedges. Divide frittata and ratatouille among serving plates and sprinkle with remaining basil leaves.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set