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Frittatine with broccolini, ricotta and olives
Frittatine with broccolini, ricotta and olives
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Ingredients:
  • 2 bunches broccolini, 1cm trimmed from ends
  • 8 free-range eggs
  • 82.50 ml coarsely chopped mint
  • Finely grated rind of 1 lemon
  • 240.00 gm ricotta
  • 40g finely grated parmesan
  • 100g olive
  • Flat-leaf parsley, to serve
  • Lemon slices, to serve
  • Capers, to serve
Instructions:
  • First, preheat the grill to high. While the grill is heating up, quickly blanch the broccolini in boiling salted water for 2 minutes. Drain and immediately submerge in ice water to stop the cooking process, then drain once more. Gently pat dry with paper towels.
  • Combine eggs, fresh mint, lemon zest, and 1/3 cup ricotta in a bowl, then season generously with salt and pepper.
  • In a 12cm non-stick pan over medium heat, heat 1/4 teaspoon of oil until almost smoking. Pour in 1/8 of the egg mixture and quickly push it to the center of the pan, allowing uncooked egg to flow underneath. Once the base is set but the top is slightly runny, transfer to a greased oven tray. Top with 2 spears of broccolini, 1 tablespoon ricotta, 5 olive halves, and 1/8 of the parmesan. Repeat with remaining ingredients to make a total of 8 frittatine. Grill for 5 minutes until golden and cooked through, then serve with parsley, lemon, and caper salad.

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