Frittatine with broccolini, ricotta and olives

Recipe: Frittatine With Broccolini, Ricotta And Olives

Ingredients

  • 2 bunches broccolini,
  • 1cm trimmed from ends
  • 8 free-range eggs
  • 1/3 cup coarsely chopped mint
  • Finely grated rind of 1 lemon
  • 1 cup ricotta
  • 2 tsp olive oil
  • 40g finely grated parmesan
  • 20 (100g) kalamata olives, halved
  • Flat-leaf parsley, lemon slices and capers, drizzled with olive oil, to serve

Instructions

  1. Preheat grill to high. Meanwhile, cook broccolini in a large saucepan of boiling salted water for 2 minutes. Drain and refresh in iced water, then drain again. Pat dry with paper towels.
  2. Whisk eggs, mint, lemon rind and 1/3 cup ricotta together in a bowl then season to taste with salt and pepper.
  3. Heat 1/4 tsp oil in a 12cm non-stick blinis pan over medium heat until almost smoking. Pour in 1/8 of egg mixture then, working quickly, push egg mixture to centre of pan, allowing uncooked egg to run underneath.
  4. When mixture is set on the base but still a little runny on top, slide on to a greased oven tray. Top with 2 spears of broccolini then dot with 1 tbs ricotta.
  5. Scatter with 5 olive halves and 1/8 of parmesan. Repeat process with remaining ingredients until you have 8 frittatine assembled, then grill for 5 minutes or until golden and cooked through.
  6. Serve with parsley, lemon and caper salad.

Number of servings (yield): 8

Meal type: dessert

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)