Courgette Frittata
4
This veggie dish is full of flavour.
Reduced salt
Low in sugar
Recipe Key Facts
- Prep time: 5mins
- Cooking time: 45mins
Serves: 4
Calories: 225 Kcal per serving
Ingredients
Shopping List
- 4 courgettes, sliced
- 2 tbsp olive oil
- 6 eggs
- 25g (1oz) Parmesan, grated
- 1 tbsp lemon thyme
- 300g (10½oz) cherry tomatoes, halved
- 1 clove garlic, crushed
- Splash of balsamic vinegar
- 2 tbsp parsley, chopped
Method
- Preheat the oven to 230°C, gas mark 8. Place the courgette slices in a large roasting tin. Drizzle with 1 tablespoon of olive oil. Roast for 12-15 minutes or until tender and golden.
- Preheat the grill to high. Beat the eggs, add the seasoning, the grated cheese and thyme.
- Add the courgette into a 25cm non-stick frying pan and pour over the egg mix. Cook over a moderate heat until puffed up around the edges, reduce the heat to low and cook for 10-12 minutes until the frittata is nearly set.
- Place under a preheated grill for 3-4 minutes until the top is set.
- Leave to stand and settle for 5 minutes and cut into wedges.
- Place the tomatoes, garlic and 2 tablespoons of olive oil in a small saucepan and season. Place over a medium heat and warm through gently for 5 minutes until the tomatoes have burst and released their juices.
- Add a splash of balsamic vinegar and the parsley. Serve a wedge of frittata with a spoonful of warm tomato sauce.
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