Here is the recipe in detail: Pea and Zucchini Frittata with Basil
For 4 persons
TOTAL TIME: 55 mins
Preparation: 20 mins
Cooking time: 35 mins
Ingredients :
1.8 lbs Peas
1 Large zucchini
1 bunch Basil
3.5 oz Mesclun
8 Eggs
8.5 fl oz Milk
1.8 oz Grated parmesan
0.35 oz Butter
3 tbsp Olive oil
Salt
Pepper
Step 1 : Shell the peas and boil them in salted water for 5 minutes, then drain.
Cut the zucchini into 0.8-inch cubes.
Step 2 : Sauté them with 0.18 oz of butter, oil, salt, and pepper for 10 minutes.
Cover and cook for another 5 to 10 minutes.
Step 3 : Whisk the eggs with the parmesan, then the milk, and season.
Incorporate the remaining butter into the cooked zucchini and mix well to melt.
Step 4 : Spread the mixture in an ovenproof dish.
Add the peas and half the basil leaves, scattering them.
Step 5 : Pour the egg mixture on top.
Bake for 5 to 10 minutes at 480°F (th.8-9).
Step 6 : After baking, flip the frittata and sprinkle with the remaining basil.
Enjoy with the mesclun.