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.
• 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.