Lettuce Frittata
Inroduction
About this Recipe
By: Sheridan Rogers
Most of us use lettuce as a salad ingredient and never think to cook with it (have you tried lettuce soup?). This moist, light frittata is good for a light lunch or supper, or to take on a picnic. Substitute some of the lettuce for silverbeet or spinach, and some freshly cooked peas, asparagus tips, grated raw zucchini (courgettes) and their flowers. The recipe is from my book, The Cook’s Garden (NH).
Ingredients
- olive oil 2 tablespoons
- butter 30g
- iceberg lettuce (crisphead) 1 large, washed and shredded
- onion 1, diced
- free range or organic eggs 6
- water 1 tablespoon
- freshly grated parmesan 1/3 cup
- basil pesto 2 tablespoons
- Sea salt and freshly cracked pepper
Preheat oven to moderate (189degC). Lightly oil a 23cm ovenproof frying pan or earthenware dish. Heat the oil and butter in a frying pan and sweat the onion until soft – don’t let it brown. Add the lettuce to the pan, cover and cook over low heat for 15 – 20 minutes until softened, turning occasionally. Remove pan from heat. Drain the lettuce in a sieve, chop it and drain again. Season with a little salt and some pepper. In a bowl, beat the eggs with the water, add the cheese and then stir through the lettuce and pesto until well combined. Pour into prepared dish or frying pan and bake 25 – 30 minutes or until puffed and golden. If the top doesn’t brown, place under a hot grill for a few minutes.