Frittata Rings with Mixed Vegetables Recipe

Ingredients

Serve 6

• 2 zucchini/courgettes, weighing about

• 8 oz/250 g

• 4 tbsp extra-virgin olive oil

• salt and freshly ground white pepper to taste

• 1 egg + 3 egg yolks

• 3 oz/90 g Fontina cheese, thinly sliced

• 8 asparagus stalks, boiled

• 1 gem lettuce, to serve

Method:

1. Slice the zucchini lengthwise. Drizzle with 1 tablespoon of oil and season with salt and pepper.

2. Arrange the zucchini on a greased grill pan and grill for about 4 minutes on each side, or until they take on blackened grill lines.

3. Beat the egg and egg yolks in a large bowl. Season with salt and pepper.

4. Ladle a quarter of the mixture at a time into a hot oiled frying pan to obtain four thin frittatas. Cook each frittata for 4-5 minutes, or until set on top.

5. Turn each frittata carefully and cook for 4 minutes more. They should be firm and lightly browned on both sides.

6. Arrange the zucchini slices on top with the Fontina and asparagus. Roll up and wrap individually in plastic wrap.

7. Refrigerate for 1 hour. Slice the frittata rolls into rings and arrange on a bed of lettuce.

8. Drizzle with the remaining oil and season with salt. Serve immediately.