Courgette frittata

Courgette frittata

By
From
Thrive on Five
Serves
4
Photographer
Dan Jones

A golden frittata, delicious eaten hot or cold. Perfect as a snack to top up your five-a-day, or served with a salad as a light main course.

Ingredients

Quantity Ingredient
3 tablespoons olive oil
2 medium onions, finely sliced, (320g)
sea salt
freshly ground black pepper
2 courgettes, sliced 5mm thick, (320g)
35g parmesan cheese, grated
2 medium eggs, lightly beaten

Method

  1. Heat 1 tbsp of the oil in a large frying pan and fry the onions with a pinch of salt for about eight minutes. When the onions are soft and sweet, remove from the pan and set aside.
  2. In the same pan, heat another 1 tbsp of oil and fry the courgette slices until lightly golden on both sides (about 10 minutes).
  3. Place the onions and courgettes in a bowl and stir in the Parmesan and eggs. Season with salt and pepper. Preheat the grill to its highest setting.
  4. The frittata should be quite small and thick, like a cake, so take a small (15cm) frying pan, heat the remaining 1 tbsp of oil and fry the mixture over a medium heat for three to four minutes. Place the pan under the hot grill until the top sets and is lightly golden. Making sure you protect your hands with oven gloves or a tea towel, flip the frittata out of the pan on to a board to serve.
Tags:
Healthy
five a day
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