Courgette frittata with cheese and tomato
This courgette frittata with cheese and tomato is perfect for a lazy weekend brunch or lunch. Alternatively cut it up into small squares and serve these at a party with some bubbly. You can use any cheese you want – for example mozzarella, feta, goats cheese, Emmental, cheddar would work very well in the recipe.
Ingredients
Method
- Whisk the egg with the grated courgette, garlic and ½ tsp salt.
- Cut the tomatoes in half, the spring onions into small bits.
- Slice the cheese.
- Heat a drop of oil in anon-stick frying pan, then pour in the egg mixture. Scatter the spring onions, olives and tomatoes on top. When the surface is almost solid lay the cheese on top.
- Put a lid on and stem for 3/5 minutes or until the cheese has melted. Alternatively, put the pan in the oven, under the grill for a couple of minutes.
- Serve warm with salad or at room teperature.