Courgette frittata

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olive magazine

3 ratings

Recipe by olive magazine

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1. Fry the onion and courgette gently in a little olive oil for 10 minutes until softened and turning golden. Beat the eggs then mix in the cheese and veg. Heat some oil in a small non-stick frying pan and pour in the egg mix. Cook, moving the egg around until the base is set. Slide under a hot grill until puffed and golden. Cut into wedges and serve with a leafy salad.

Per serving

521 kcalories, protein 31.5g, carbohydrate 4.6g, fat 41.9 g, saturated fat 12.8g, fibre 1.5g, salt 1.1 g

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• gaff

  05 January 2008

  gaff rated this recipe

  

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• Matt L

  20 February 2008

  Matt L rated this recipe

  

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• vickivale

  23 July 2008

  vickivale rated and commented on this recipe

  

  really nice - use a small frying pan to get a thicker result. And don't leave too long or you might break it when you get it out of the pan.

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• Rhoda

  28 August 2008

  Rhoda commented on this recipe

  the courgette frittata recipe I have also enjoyed uses lots of fresh mint and feta cheese for a slightly alternative but very fresh taste.

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• lamb chop

  01 October 2008

  lamb chop commented on this recipe

  I made this as a mid week meal to use up some courgettes that were given to me by my neighbour and it was lovely, I would reccommend this to anyone.

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Ingredients

• 1 small red onion , halved and sliced
• 2 medium courgettes , sliced
• olive oil , for frying
• 6 eggs
• 50g mature cheddar , grated

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Difficulty and servings

Serves 2

Preperation and cooking times

Vegetarian

Ingredients

• 1 small red onion , halved and sliced
• 2 medium courgettes , sliced
• olive oil , for frying
• 6 eggs
• 50g mature cheddar , grated

Per serving

521 kcalories, protein 31.5g, carbohydrate 4.6g, fat 41.9 g, saturated fat 12.8g, fibre 1.5g, salt 1.1 g

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