COOKING TIME: 30 Mins
2 tbsps. Colavita Premium Italian Extra Virgin Olive Oil
1 onion, thinly sliced
2 garlic cloves, crushed
2/3 cup Squisito Instant One Minute Polenta
1 ¼ cups Auricchio Provolone cheese, grated
250g punnet cherry tomatoes, roasted
2 zucchinis, cut into thin strips using a mandoline slicer
- Preheat the oven to 220°C. Heat oil in a deep ovenproof frypan over medium-high heat. Add onion and cook for 3-4 minutes until softened. Add the garlic and cook for 1-2 minutes until fragrant, then add the water. Bring to the boil, then, remove from heat, slowly pour the polenta while stirring constantly for 1 minute.
- In a bowl, whisk the eggs and Provolone cheese together. Season, then add to the polenta mixture and add the roasted tomatoes and zucchini strips to the frypan, reserve some to serve. Stir through, then transfer the frypan to the oven and cook for 20 minutes or until risen and golden. Remove from oven and cool slightly.
- Top the frittata with reserved roasted tomatoes and zucchini. Cut into wedges and serve immediately.