Fridge-clean-out frittata
6 to 8
Easy
20 minutes
25 minutes
Do you have veggies and herbs knocking around in the fridge? Use them to make Clem’s fridge-clean-out frittata! According to Clem, the secret to making a good frittata is to cook your veggies first to remove excess moisture so you don’t have a soggy frittata.
Ingredients
Method
- 200 g baby marrows
- sea salt and freshly ground black pepper, to taste
- 4 T olive oil
- 1 onion, halved and sliced
- 1 red pepper, seeded and chopped
- 1 yellow pepper, seeded and chopped
- 6 jumbo free-range eggs
- 2 T parsley, roughly chopped
- 2 T chives, roughly chopped
- 50 g Parmesan, finely grated, plus extra for sprinkling
- 1/2 lemon, zested
- herbs, to garnish
Method
Ingredients
1. Grate the baby marrow and season with salt. Drain to remove excess water, then squeeze out any extra liquid in a clean kitchen cloth.
2. Heat 2 T olive oil in a pan over a medium heat, then add the onion and peppers. Cook until softened, then add the baby marrow and cook for a few minutes. Remove from the pan and cool.
3. Crack the eggs into a large bowl, season and beat. Add the cooled peppers, onion, baby marrow, parsley, chives, Parmesan and lemon zest.
4. Heat the remaining oil in a pan over a medium heat. Carefully add the egg and fillings to the pan, then cook with the lid on for 7–10 minutes or until evenly browned on the bottom and slightly firmer in the centre.
5. Invert the frittata onto a plate, then return to the to the pan to cook the other side. Alternatively, bake in the oven at 180°C until cooked through.
6. Cook for a further 10 minutes, or until completely cooked through. Allow the frittata to set for 10 minutes before slicing and serving. Sprinkle with extra Parmesan and garnish with herbs.
Stylist: Bianca Strydom
Food assistant: Chevonne Fourie; Marabe Ditshego
Photographer: Shavan Rahim
Videography: Romy Wilson
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