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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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 courgette
  • 1 large clove of garlic minced
  • 5 medium eggs
  • ¼ tsp salt
  • 2 Tbsp grated parmesan
  • 1 handful of cherry tomatoes

Method
 

  1. Coarsely grate the courgette. Lightly whisk the eggs with the salt, then mix in the parmesan. Add the grated courgette, combine gently.
  2. 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.
  3. 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.
  4. Turn on your grill in the oven. Put the pan under the grill for a couple or until it’s golden.
  5. Slide the frittata onto a plate, cut it into wedges and serve immediately.
  6. Alternatively, let it cool completely and cut it into bite-sized squares.