Courgette and tomato frittata
1 Mar 2017
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Background
This courgette and tomato frittata is not only super easy to make but very versatile too - perfect for lunch, brunch & 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
- 1 courgette
- 1 large clove of garlic, minced
- 5 medium eggs
- ¼ tsp salt
- 2 Tbsp grated parmesan
- 1 handful of cherry tomatoes
Instructions
- 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.
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Categories
- Meal Type: - Appetizer - Brunch - Everyday - Lunch - Main - Nibbles & Bites - Quick & Easy - Snacks - Supper
- Cuisines: - Italian
- Occasions: - Anniversaries - Dinner Party - Easter - Mothers Day - Parties - Picnic - Valentine's Day
- Ingredients: - Eggs - Other Vegetables
- Health and Diet: - Combination - Gluten Free - Low Carb - Vegetarian
- Skill Levels: - Easy
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