Recipes
Courgette frittata
The mildness of the courgette is perfect with the creaminess of the cheeses. Serve for a supper, or make it in advance and enjoy later with salad.
The mildness of the courgette is perfect with the creaminess of the cheeses. Serve for a supper, or make it in advance and enjoy later with salad.
(23 votes)
Cook: 40 Mins
Serves: 6
Price: 97p per serving
Nutritional Information
Each 224g serving contains
Energy
1044kj
249kcal
1044kj
249kcal
12%
Fat
18.2g
18.2g
Med
26%
26%
Saturates
5.8g
5.8g
Med
29%
29%
Sugars
1.8g
1.8g
Low
2%
2%
Salt
0.6g
0.6g
Med
10%
10%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
466kj/111kcal
Typical energy values per 100g:
466kj/111kcal
Ingredients
2 tbsp olive oil
200g chestnut mushrooms, sliced
1 small onion, chopped
225g courgettes (including some baby courgettes), thinly sliced
160g bag Fresh tastes Baby Spinach
8 large eggs
25g Parmesan, grated, plus extra to serve
10 basil leaves, torn, plus extra to serve
75g mozzarella
Method
1
Heat the olive oil in a non-stick frying pan. Add the mushrooms and cook for 2-3 minutes, then add the onion and courgettes. Cook for a further 3-5 minutes over a medium heat until tender. Add the spinach and cook until wilted.
2
Lightly beat the eggs until evenly mixed. Add the Parmesan and basil, then season. Pour the egg into the pan and stir to distribute the vegetables evenly. Tear the mozzarella into pieces and put on top.
3
Cook over a low heat until the base is set but there is still a film of liquid egg on top; this takes about 10-15 minutes.
4
Heat the grill and put the frittata under it for 2-3 minutes until the top is golden and the egg is set. Sprinkle the top with Parmesan and basil leaves before serving.