ZUCCHINI & PANCETTA FRITTATA

Got eggs? Got dinner. If you don't have time to cook something fancy, the answer isn't take-away. You can whip up a frittata in 10 minutes, start to finish. You can put pretty much anything in a frittata. Wet ingredients, like tomatoes, don't work (unless you're using diced deseeded Romas). Here's the recipe for the one I have done here.

6 LARGE ORGANIC EGGS
50 MLS MILK
SALT & PEPPER
2 ZUCCHINI
100 GMS FLAT PANCETTA
2 TABLESPOONS GHEE OR BUTTER
3CM CUBE OF PARMESAN
4-5 SPRIGS PARSLEY

Heat oven grill to 180C. Place a shelf on the second top setting (about 20cms from the top). Whisk the eggs, milk, salt & pepper in a bowl. Heat the ghee in a 25cm non-stick fry pan over medium heat. Quarter the zucchini lengthwise, then cut into 1cm slices. Cook until lightly browned. Meanwhile, dice the pancetta. Add this to the pan and toss so that the zucchini & pancetta are distributed evenly around the pan. Pour in egg mixture. Grate parmesan on top and add finely chopped parsley. After 3-4 minutes, place the pan into the oven until the top puffs up and browns. Check that the middle of the frittata is cooked by pressing lightly on the top. Served here with a mixed lettuce & watercress salad dressed with lemon-infused olive oil and sherry vinegar

ZUCCHINI & PANCETTA FRITTATA