This is a different way to do a frittata/omelette, and is useful if you want to cut it into small squares to eat cold with drinks.
First I thinly slice and sautè courgettes in olive oil, seasoning well with salt and pepper. I beat five eggs with a spoon of parmesan and a slice of bread previously soaked in milk. I mix egg and vegetable together and pour into a lightly oiled non-stick oven tin. It cooks at 180°C for about 20 minutes.
Any vegetable will do instead of courgettes. You can also separate the eggs, whip the whites and fold them in carefully.
My microwave oven has a “crisp” function; that is, microwave and grill together. And there is a special plate to use, which has a non-stick surface like a normal frying pan. It’s brilliant for “grilling” vegetables, such as aubergines, fennel, courgettes, onion, even potatoes.
While I cut the aubergines into 1 cm rounds, I heat the special plate with the crisp function for 2 minutes. I place them in the plate, season with salt and pepper and a dribble of olive oil. They cook 6 minutes, I turn the slices over and add another dribble of oil, and cook a further 5-6 minutes. I repeat the process for another batch. (The last batch cooks more quickly, maybe because the microwave is really hot by then.)
Cooking aubergine this way is longer, but the results are excellent!
PS As you can see from the photo, we had the aubergine with a little chicken curry.
It’s best to use “friggitelle” for this dish. These small green peppers cook quickly and taste fresh. But you could use ordinary green peppers, in which case you should cut them into strips.
I start by dicing new potatoes (I leave the skins on) and sautè them in a frying pan with a little olive oil, seasoning well with salt and pepper. I then split the peppers lengthways and remove the seeds. I sautè them in another frying pan with olive oil for a few minutes only. I add salt and pepper. They should still retain a good crunch!
This makes a nice light lunch or supper.