Cooking 101: Kumara or zucchini frittata

Kumara or zucchini frittata

Preheat oven to 200degC. Spray a shallow baking dish with oil.

Chop the onion and dice the bacon. Heat a little oil in a frying pan and cook the onion and bacon. Allow to soften but not colour.

Peel and grate the kumara and add to the pan (Zucchini is grated but doesn't need peeling or precooking.) Stir from time to time - the kumara will change colour.

Allow to cool - it cools more quickly spread on a cold tray.

Break the eggs into a bowl and whisk together lightly. Sift in the flour and salt (not too much, as the bacon and cheese are already salty).

Spread the mixture in the prepared dish and bake at 200degC for 30-40 minutes. It is done when golden brown and bounces back when you press the top. Allow to rest for the centre to set.

Kumara or zucchini frittata

This baked frittata, crustless quiche or slice, is an easy family recipe that can easily be made vegetarian by leaving out the bacon and perhaps substituting a red pepper or whatever else you have.
It's good to serve at a barbecue with tomato chutney and, with a salad, it makes a whole meal.
It's also handy made in muffin cups for individual servings.
These can be frozen and put in lunch boxes - they will be ready to eat by lunch time or they can be zapped briefly in a microwave.
Serves 5-6

375g zucchini or kumara
1 onion
3 rashers bacon (leave out for a vegetarian version)
1 cup cheese, grated (Chef Pfyl recommends Gruyere)
1 cup self-raising flour
3/4-1 cup rice bran oil
5 eggs
Salt and pepper to taste

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More information on cooking from Otago Polytechnic can be found on www.otagocookeryl4.blogspot.com

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