FOUR WAYS

PHOTOGRAPHY by JAMES MOFFATT STYLING by OLIVIA BLACKMORE and KATE BROWN

No-one likes a boring lunch and these frittatas are perfect for the school or office lunchbox. frittata 4 ways with

Basic frittata MAKES 6 PREP AND COOK TIME 40 MINUTES

1 ½ tablespoons semolina 2 small (180g) zucchini 1 small (120g) potato, scrubbed, unpeeled 6 eggs 1 cup (240g) ricotta 1 clove garlic ¼ cup chopped fresh flat-leaf parsley ½ teaspoon sea salt flakes

Preheat oven to 220°C (200°C fan-forced). Lightly grease a 6-hole ( ¾ -cup/180ml) Texas muffin pan. Sprinkle greased holes with semolina. Using a vegetable peeler, cut 1 zucchini into ribbons. Line pan holes with zucchini, overlapping at different angles. Coarsely grate remaining zucchini and potato; squeeze out excess liquid. Whisk eggs, ricotta, garlic, parsley, salt flakes and grated vegetables in a medium bowl. Spoon mixture into pan holes. Bake for 25 minutes or until set.

Lunch box

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Flavour twists

1 Pumpkin and rosemary Make Basic Frittata, adding ½ cup (85g) packed coarsely grated pumpkin, squeezed dry, and 1 tablespoon fresh chopped rosemary leaves to the egg mixture. Top frittatas with 2 tablespoons pepitas (pumpkin seed kernels) before baking. Continue as directed in the recipe.

2 Tomato and pine nuts Remove six pieces of semi-dried tomatoes from ½ cup (75g) drained semi-dried tomatoes and reserve. Finely chop remaining. Make Basic Frittata, adding the chopped tomato. Place a reserved tomato on top of each frittata, then sprinkle with ¼ cup (40g) pine nuts before baking. Continue as directed.

3 Kale and lemon Rub 1 cup (25g) shredded kale leaves with 2 teaspoons olive oil, 1 teaspoon grated lemon rind and a pinch of salt. Make Basic Frittata, using 1 zucchini to line pan holes. Replace second zucchini with half kale mixture. Top frittatas with remaining kale mixture and 50g crumbled fetta before baking. Continue as directed.

4 Smoky corn and chilli Make Basic Frittata, using 1 cup (160g) thawed, drained frozen corn kernels instead of the potato. To the egg mixture, add 1 fresh thinly sliced small red chilli, ½ cup (40g) grated vegetarian parmesan-style cheese and ½ teaspoon smoked paprika. Continue as directed in the recipe.