Vegetable Frittata

October 6, 2011

One of our favourite new Sydney cafes Modus shares their recipe for vegetable frittata. Serve with a salad for a light meal, or take wedges along to your next picnic.

Serves 4


• 8 whole free range eggs

• 1 large zucchini

• 2 very ripe roma tomatoes

• 1 Spanish onion

• 50g grated Grana Padano

• 10 fresh basil leaves

• chopped parsley


Preheat oven to 180C. Finely chop Spanish onion and saute, allow to rest and cool. In a large bowl grate zucchini, roughly chop ripe roma tomato, add sauteed Spanish onion then season to taste.

Add grated Grana Padano, eggs and beat with a fork, not a whisk, then add other ingredients.

Heat a heavy-based non-stick ovenproof pan with olive oil and place frittata mix into hot oiled pan.

Reduce to medium heat, with a wooden spoon gently slide mixture from the centre out, not disturbing the outer.

Then place in oven and cook until golden brown.

Key points for cooking frittata

1. Use a fork to beat not a whisk

2. Preheat oil in pan to high

3. Distribute ingredients evenly from centre outwards in pan.

Modus Caffe is located in the landmark Harry Seidler building at No. 9 Castlereagh Street, Sydney. Modus serves an amazing espresso and breakfast, with a lunch menu conceptualised by Massimo Bianchi (ex-Uccello) and aperitivo with complimentary spuntini on Fridays.

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