CARIBBEAN CUISINE

ACKEE FRITTATA

INGREDIENTS

1 tablespoon olive oil
1 tablespoon corn oil
(100 g) 4 oz thinly sliced onions
6 ackees, deseeded and blanched (do not overblanch, so that the ackee pods remain intact; if the ackees are tinned they do not need blanching)
(100 g) 4 oz julienne strips of red and yellow peppers
Blanched callaloo leaves (optional)
Salt and pepper to taste
5 eggs
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped chives (or spring onions)
2 tablespoons butter
Freshly gated Parmesan cheese (optional)
(100 g) 4 oz thinly sliced tomatoes, deseeded

DIRECTIONS

1. Heat the olive oil and corn oil in a frying pan (or skillet). Add the onions and cook for 5 minutes, or until they are transparent, stirring constantly.

2. Add the ackees, peppers and callaloo leaves. Season to taste with salt and pepper. Cook for a few more minutes, then remove from the heat and allow to cool.

3. Meanwhile, in a large bowl, beat the eggs with a little more salt and pepper, parsley and the chives. Stir the cooled vegetables into the egg mixture.

4. Heat the butter in a large skillet over a medium heat. When the butter is hot, pour in the egg mixture, moving it around gently with a spatula.

5. When the batter is set and the top appears fluffy, set it under a heated broiler for approximately one minute, or until the top is golden brown (the freshly grated Parmesan cheese can be added before placing under the broiler).

6. Serve immediately directly from the skillet.