THE EMERALD EGG-CLOUDS

(Our Play on Zucchini and Pesto Frittata)

THE EMERALD EGG-CLOUDS

Ingredients: 6 Eggs (whisked), 2 Large Zucchini (grated and squeezed dry), 2 tbsp Basil Pesto, 30g Parmesan, 1 tsp Garlic powder, 0.5 tsp Black pepper...

Ingredients

  • 6 Eggs (whisked)
  • 2 Large Zucchini (grated and squeezed dry)
  • 2 tbsp Basil Pesto
  • 30g Parmesan
  • 1 tsp Garlic powder
  • 0.5 tsp Black pepper

Cooking Method

  1. The Scorch High-heat stir-fry zucchini in oil until the moisture evaporates and the edges turn brown.
  2. The Bloom Add the spices and pesto to the pan with a tiny 15ml splash of water to loosen the aromatics.
  3. The Marriage Pour in the whisked eggs and cheese; stir once and cook on low heat for 5 minutes.
  4. The Char Place under a hot grill for 3 minutes until the top is puffed and golden.
  5. The Final Flourish Top with a massive hit of raw fresh basil and a drizzle of raw olive oil.

Cuisine: Italian

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