Courgette frittata recipe

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serves: 4
Skill: easy
Cost: not
Prep: 20 min
Cooking: 20 min

Nutrition per portion

Calories 280 kCal 14%
Fat 22g 31%
  -  Saturates 7gg 35%
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  • Serve this fresh and gorgeously light frittata with a handful of salad leaves and ripe tomatoes


    • 2tbsp olive oil
    • 200g pack baby courgettes, cut into 1cm pieces
    • 1 bunch salad onions, trimmed and sliced
    • 6 large free range eggs
    • 50g Parmesan, grated
    • 1/2tsp dried oregano


    • Heat the oil in a nonstick frying pan, then add the courgettes and salad onions and cook over a medium heat for about 5 minutes, stirring occasionally.

    • Beat the eggs, Parmesan and dried oregano together with a fork until well blended.

    • Preheat grill. Season the egg mixture and add to the frying pan. Stir to evenly distribute the veg, reduce heat and cook without stirring until egg is almost set.

    • Put the frying pan under the hot grill to cook the top of the frittata until firm, then slide it onto a plate and cut into four wedges. Serve immediately.

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