Courgette and tomato frittata
This courgette and tomato frittata is not only super easy to make but very versatile too – perfect for lunch, brunch and light suppers, picnics; or if you cut them into little squares they make lovely nibbles to go with some vino. If you want it dairy-free, just leave out the Parmesan or use vegan cheese.
Ingredients
Method
- Coarsely grate the courgette. Lightly whisk the eggs with the salt, then mix in the parmesan. Add the grated courgette, combine gently.
- Heat a knob of batter or a spoonful of olive oil in a frying pan. Pour in the mixture, put a lid on and cook for 5 minutes over low heat.
- Cut the tomatoes in half and put these on top of the frittata (the surface should be jelly-like). Cook for a further 5-8 minutes until the surface is set.
- Turn on your grill in the oven. Put the pan under the grill for a couple or until it’s golden.
- Slide the frittata onto a plate, cut it into wedges and serve immediately.
- Alternatively, let it cool completely and cut it into bite-sized squares.