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

Ingredients
  

  • ½ courgette finely grated
  • 1 clove of garlic minced
  • 5 eggs
  • 4 spring onions
  • 1 handful black olive halves
  • 4 cherry or plum tomatoes
  • Cheese of your choice
  • Salad leaves to serve

Method
 

  1. Whisk the egg with the grated courgette, garlic and ½ tsp salt.
  2. Cut the tomatoes in half, the spring onions into small bits.
  3. Slice the cheese.
  4. 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.
  5. 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.
  6. Serve warm with salad or at room teperature.