A frittata is the most forgiving dish in the Mediterranean repertoire. It rescues the half zucchini, the last of the spinach, the herbs wilting in their bunch.
The method
Warm a generous pour of olive oil in an oven safe pan. Cook your vegetables down properly, because this is where the flavour is made. Beat six eggs with salt, pepper and a handful of grated parmesan, pour over, cook slowly until the edges set, then finish under the grill for three minutes.
Protein, vegetables and olive oil in one pan is the whole Mediterranean plate in miniature.
Serving it
Cut into wedges, a green salad alongside, lemon squeezed over the top. Cold frittata the next day is arguably better.
With love, Serena
