There’s nothing particularly innovative about this frittata recipe – it’s just a simple veg frittata. I often make it for a weekday supper when I couldn’t be bothered to cook anything labour intensive. I usually have it with baked potato wedges and a crisp green salad.
- 400 g courgettes
- 8 free range eggs
- ½ cup grated parmesan
- 100 g feta
- 150 g cherry tomatoes, sliced in half
- zest of one lemon
Preheat the oven to 180C.
Grate the courgette, sprinkle with salt and leave it in a colander for 10 minutes. Wring out as much water as you can and then add the parmesan and lemon zest. Beat the eggs and add them to the mixture.
Melt a teaspoon or so of butter in a large nonstick frying pan and pour in the egg mixture. Cook on a low heat for about 10 minutes. Check that it’s done by lifting up the bottom a bit – it should be going brown.
Arrange the tomatoes over the top and crumble over the feta. Pop the pan into the oven and bake for about 10 minutes, until the top starts to go golden brown.