3 courgette frittatas alongside some salad leaves

Courgette frittatas

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Prep: 20 mins Cook: 25 mins

Easy

Serves 2 (or 1 for 2 days)

If you're looking for lunchbox inspiration, try making these vegetarian courgette frittatas. Serve with salad for an easy, filling and tasty lunch

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: Per serving

  • kcal311
  • fat21g
  • saturates9g
  • carbs8g
  • sugars7g
  • fibre2g
  • protein20g
  • salt0.5g
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Ingredients

  • 1 large or 2 small courgettes
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 4 spring onions
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 tsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 crushed garlic clove
  • 3 large eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • good pinch dill fronds
  • 4 tbsp Greek yogurt

Method

  1. Heat oven to 220C/200C fan/gas 7, then put an empty muffin tin inside. Coarsely grate 1 large or 2 small courgettes and slice 4 spring onions. Heat 2 tsp rapeseed oil in a frying pan and fry the spring onions for about 3 mins. Stir in 1 crushed garlic clove and the grated courgette and cook for another 1 min, then set aside to cool.

     

  2. Beat 3 large eggs, a good pinch dill fronds and 4 tbsp Greek yogurt together in a jug, then season. Stir in the courgette mixture. Take the muffin tin out of the oven and drop in eight muffin cases, divide the egg mixture between the cases and bake for 15-18 mins until set and golden. Serve hot or cold with salad.

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