For the next month or so we thought we better bring you a series of Fresh&Fast meal ideas. To kick this off we started with what is in season in Aotearoa; zucchini (courgette). Frittata is famous as an Italian dish but many variations of frittata exist in most cuisines. The Italian frittata has a dairy base (millk, cream and cheese) for a lushicous creamy texture and eggs to bind ingredients together, but Persian kookoos have only eggs apart from the main ingredients. Kookoos are traditionally fried in a fry pan, rather than baked in the oven, but then again you can bake a kookoo too! It is great for a quick summer dinner and very fail proof. While kookoo is cooking, you'll have enough time to toss salad greens together and slice a rustic loaf of bread.
3 Courgettes or Zucchini, grated
1 Medium Onion, grated
2 Large Eggs
Salt and Pepper to season
Dried Herbs (parsley, mint, ...)
Place the zucchini in a fry pan.
On medium heat, stir fry the zucchini until most of the juice has evaporated.
In a large mixing bow, place the onion, eggs and the zucchini with the seasoning.
Add your favourite fresh or dried herbs and mix with a fork until the eggs are well mixed.
Heat oil in a non-stick 20cm fry pan and pour the mix. Leave the heat on medium.
Once the edges are fully brown and slightly crisp, slide it onto a plate. This stage will take around 15 minutes.
Turn the kookoo upside down, back into the same fry pan to cook the other side. It should take a further 5-10 minutes.
Serve with salad,yogurt and bread
Alternatively, spoonfuls of the mixture can be fried.