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Susan Jung

To cook this dish, you need a skillet that can go from the stovetop into the oven. Choose small zucchini - they're more tender and less watery.
Recipe
6 large eggs
250ml cream
20 grams freshly grated parmesan, divided
A little freshly grated nutmeg
15 grams unsalted butter
15ml cooking oil
1 large shallot, minced
1 small garlic clove, minced
200 grams zucchini 
10-15 cherry tomatoes, preferably a mix of colours
80 grams soft goat's cheese
Fine sea salt and freshly ground black pepper

Preheat the oven to 180 degrees Celsius.


Whisk the eggs, cream and half the parmesan, then add salt, pepper and a little grated nutmeg.


Cut the zucchini into long, thin strands.
Halve the cherry tomatoes.


Heat the butter and oil in a skillet (about 23cm diameter) over a low flame.
Add the shallot and garlic and cook for about a minute.
Add the zucchini then season with salt and pepper and stir until tender.
Turn off the flame and spread the zucchini into an even layer. Crumble the goat's cheese over the zucchini.
Place the tomatoes, cut-side up, over the zucchini and cheese.
Carefully pour the custard over the ingredients. The frittata should be 1.5cm thick or less.
Grind some black pepper and sprinkle the remaining parmesan over the frittata.


Bake at 180 degrees Celsius for about 10 minutes or until set - the surface will be lightly browned at the edges, and the custard will be a little soft at the centre.


Cool the frittata slightly before cutting it into wedges.
Susan Jung

susan.jung@scmp.com
 


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Susan Jung's recipes

Quick recipe for frittata with goat's cheese

Lifestyle

Food & Drink

To cook this dish, which takes just 15 minutes, you need a skillet that can go from the stovetop into the oven.


Quick recipe for frittata with goat's cheese

.css-1c6uqr6{color:inherit;font-weight:inherit;font-size:inherit;font-family:inherit;line-height:inherit;overflow-wrap:break-word;}To cook this dish, which takes just 15 minutes, you need a skillet that can go from the stovetop into the oven.

To cook this dish, which takes just 15 minutes, you need a skillet that can go from the stovetop into the oven.