The humble omelette with an Italian twist. Whip up this frittata for breakfast or serve cold with a salad for lunch! Delicious whichever way you decide.
• 6 Eggs
• 1 can (400g) Serena Chick Peas, drained
• 1 large courgette, roughly grated
• 1 small onion, finely chopped
• 2 tbs Serena Extra Virgin Olive Oil
• 60g grated mozzarella
• 1 Clove of Garlic, crushed
• ½ tsp Chilli Flakes
• Salt & Pepper to taste
• Chopped Spring Onion, to serve
Using a non-stick frying pan, heat olive oil and fry onions until they start to turn a golden brown (4 – 5 minutes).
Add sliced courgette and sauté for a further 2 minutes or until they have softened. Then add the chick peas, garlic, chilli flakes & seasoning and fry for about 2 minutes.
In a separate mixing bowl, beat the eggs with 1 – 2 tbs of water and then add to the frying man making sure to combine well. Cover the pan with lid and allow to cook for 3 – 4 minutes or until the frittata begins to become firm.
Remove pan from the heat and sprinkle with the grated mozzarella cheese. Place under the grill for about 2 minutes until the cheese starts to turn a golden colour & the frittata is firm throughout.
Serve with finely chopped spring onion and season to taste.