I made this variation on a frittata for a friend for lunch instead of zucchini fritters because it’s more tolerant of being made ahead of time and contained ingredients I had in the pantry, fridge and garden. I’ve enjoyed a few left over slices for breakfast. It contained onion, garlic, corn, chives, zucchini and spinach from the garden and fresh eggs from our Rhode Island red hens. It’s delicious warm or cold with salad and a dollop of summer chutney.
one tablespoon olive oil
one clove of garlic and one small onion, peeled and finely chopped
a handful of spinach leaves, shredded
four large eggs
one large zucchini (about 200g), grated, mixed with a teaspoon of salt and allowed to drain for 30 minutes or so in a sieve or colander
handful of chives, finely chopped
one cup of corn kernels (about one corn on the cob)
half a cup of cornflour
half a cup of whole milk
one teaspoon baking powder
80g grated cheese
Pre-heat the oven to 180 degrees C. Brush a shallow, 20cm square oven proof dish with a little of the oil and heat the rest of the oil in a small frying pan. Fry the onion and garlic until soft and starting to colour. Add the chopped spinach for a minute or so until it wilts. Break the four eggs into a mixing bowl, add the spinach, onion and garlic from the frying pan. Mix in the zucchini, chives, corn, cornflour, milk and baking powder. Mix together well and pour into the oiled dish. Top with the grated cheese and bake for about 40 minutes.