Kamokamo frittata

Michael Craig

This is great for breakfast, lunch or dinner. We used kamokamo but you can use courgette or even thinly sliced potatoes, if you prefer. The magic comes from the dollops of blue cheese that are randomly placed on top before grilling in the oven. Serve with your favourite pickle, chutney or relish. We served ours with beetroot chutney.

Ingredients

1 Tbsp	Oil, for frying
1	Onion, finely diced
2 cloves	Garlic, finely diced
1 medium	Kamokamo, or 2 courgettes, chopped into 3cm cubes (Main)
½ cup	Milk
7	Eggs
150 g	Blue cheese, crumbled into pieces
1 small handful	Fresh basil, or another herb of choice, chopped

Directions

1. Preheat oven to 180C.
2. Heat the oil in a large pan on a medium heat. Fry the onion and garlic until translucent, add the kamokamo or courgette, and fry for a further two minutes. Season with salt and pepper.
3. In a bowl, whisk together the milk and eggs and season well. Pour the egg into the pan over the vegetables, dot chunks of the cheese on top.
4. Bake in the oven for 30 minutes or until cooked through. Allow to cool slightly before serving.

More one-dish wonders from Kasey and Karena

• Bacon-wrapped chicken with kumara
• Fennel and pork sausage pasta