Yotam Ottolenghis Courgette And Ciabatta Frittata Recipes
YOTAM OTTOLENGHI'S COURGETTE AND CIABATTA FRITTATA
Add a new brunch favourite to your repertoire with Ottolenghi's easy courgette and ciabatta frittata bake. Light, fluffy and suitably indulgent for the weekend.
Provided by Yotam Ottolenghi
Categories Breakfast, Brunch
Number Of Ingredients 1
Steps:
- 1. Preheat the oven to 180°C fan. 2. Put the ciabatta, milk and cream into a medium bowl and mix well. Cover and set aside for 30 minutes, for the bread to absorb most of the liquid. 3. Put the garlic, eggs, cumin and 50g of Parmesan into a separate large bowl with ¾ teaspoon of salt and ¼ teaspoon of pepper. Mix well, then add the bread and any remaining liquid, followed by the courgettes and basil. Stir gently. 4. Place a 20 x 25cm baking dish in the oven for 5 minutes, until hot. Remove from the oven, brush with the oil, and pour in the courgette mix. Even out the top, and bake for 20 minutes. Sprinkle the last of the Parmesan evenly on top of the frittata, then bake for another 20-25 minutes, until the frittata is cooked through - a knife inserted in the centre should come out clean - and the top is golden-brown. Set aside for 5 minutes, then serve.
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