Ingredients (serve 4)
- 60 ml (¼ cup) olive oil
- 2 garlic cloves, crushed
- 1 medium white onion, finely chopped
- 3 medium zucchini (baby marrow), roughly chopped
- 1 cup torn fresh basil leaves, loosely packed
- 8 eggs
- Salt & ground black pepper, to taste
- 2 medium tomatoes cut into wedges
- 100g (about 20) Kalamata olives
Heat 40ml (2 tablespoons) of the olive oil in a medium (base measurement 25cm in diameter) frying pan over low heat. Add the garlic, onion and zucchini and cook, stirring occasionally, for 8-10 minutes or until the zucchini is tender. Stir in the basil.
Preheat grill on medium. Whisk the eggs in a large bowl until well combined. Season with salt and pepper. Pour the eggs over the vegetables in the frying pan, stir gently and cook, without stirring, over low heat for 16-18 minutes or until the frittata is almost set but the top is still runny Place the frying pan under the preheated grill for 3-4 minutes or until the frittata is set and the top is lightly browned. Loosen the frittata with a spatula and slide onto a chopping board.
Place the tomatoes, olives and remaining olive oil in a bowl, season with salt and pepper and mix until well combined. Slice the frittata and serve with the tomato and olive salad.