Ingredients
- 300 g zucchini
- 1/2 ts salt
- 4 eggs
- 50 ml cream
- pepper
- 1/2 ts mild paprika powder
- 1 tbs tarragon, chopped
- 125 g Burrata
- 1 tbs pine nuts, toasted
Preparation
1. Clean zucchini and cut into thin slices. Toss with salt and leave to stand for 10 minutes. Squeeze with kitchen paper to remove excess liquid.
2. Mix the eggs with the cream and season with pepper and paprika. Add tarragon and mix well.
3. Heat the pan on level 6 up to the roasting window.
4. Roast the zucchini, turning, until golden brown. Place the pan on a heat resistant surface and pour the egg mixture over the top.
5. Place the Navigenio overhead and switch to low level, bake for approx. 5 minutes until pale brown.
6. Arrange the frittata on a plate, place the burrata on top and top with the pine nuts.
This recipe has been tested and approved by AMC.
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