There were only two eggs left and I wanted to stretch them out to make enough food to keep us satisfied until the next meal. A frittata is one way to do that. The ingredients I used were:
- fresh basil
- assorted hard cheeses
- Peppadew® peppers
I frequently use shredded zucchini in egg dishes and I don’t usually go to the trouble of extracting moisture from it, but this time, since I only had two eggs, I salted the shredded zucchini and left it to sweat and drain. Before adding the eggs I squeezed out a little more liquid.
I poured the egg mixture into a skillet greased with olive oil, sprinkled various shredded hard cheeses and scattered sliced Peppadew® peppers on top. The frittata was baked in a 350ºF oven for about 15 minutes.
I really loved the flavor of fresh basil in this dish.