Courgette and ciabatta frittata

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Courgette and ciabatta frittata

I just love the recipes on Bibyskitchenat36.com, so I thought I would share with you:

Serves 6-8

Ingredients

500g ciabatta or light rye bread, crusts removed and torn (nett weight 250g)

200ml full cream milk

200ml fresh cream

1 garlic clove, minced

6 eggs, (xl)

5ml dried oregano

1 stem fresh rosemary, de-stalked and finely chopped

80g parmesan cheese, grated

2 medium courgettes, coarsely grated (200g)

200g baby spinach, roughly chopped

25g basil, torn

salt and black pepper, to taste

Method

Preheat  the oven to 180º C. Grease a 20 x 25 cm baking dish.

Place the bread, milk and cream in a large bowl. Give it a good mix and set aside for 30 minutes.

Whisk together the garlic, eggs, oregano, rosemary and 50g of the Parmesan. Add 3/4 teaspoon salt and freshly cracked black pepper.

Add the egg mixture, courgettes, spinach and basil to the soaked bread and mix to combined.

Transfer the bread mixture to the baking dish and spread out evenly. Bake for 20 minutes. Sprinkle the remaining Parmesan over the top and return to the oven for a further 25 minutes. If you’re using rye, add another 5 minutes to the cooking time.

Set aside for at least 5 minutes before serving.

 

Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.