Courgette and feta frittata
Overview
Prep time
10 mins
Cook time
15 mins
Serves
2
Ingredients
4 tbsp olive oil
2 courgettes, sliced into 1-2cm-thick discs (cut these into half-moons if your courgettes are particularly large)
pinch of chilli flakes
1 garlic clove, grated
3 large eggs, beaten and seasoned
1 tbsp chopped parsley
100g feta, diced
handful of rocket, to serve (optional)
Method
Step
In a sauté pan that has a lid, heat 2 tbsp of olive oil.
Step
Add the 2 sliced courgettes, a pinch of chilli flakes, 1 grated clove of garlic and a pinch of salt, and sauté over a medium heat to colour.
Step
Add a few teaspoons of water and cover with the lid.
Step
Cook over a medium heat for 2-3 minutes, until just cooked – you want the courgettes to be soft but still retain their colour. Remove from the pan.
Step
Gently heat the remaining 2 tbsp of olive oil in a small, ovenproof non-stick frying pan (about 20cm; still large enough to hold 3 eggs).
Step
Allow the eggs to settle, then gently stir to cook the eggs but not scramble – you want just to start the cooking process. Stir a couple of times then allow the eggs to settle again.
Step
Cook over a low heat until only a thin layer of uncooked egg remains on the top of the frittata. You want it to set but only with a slight wobble.
Step
Meanwhile, preheat the grill.
Step
Place the pan under the grill and cook the frittata for 1-2 minutes, just until the surface of the eggs is cooked and the feta has just started to caramelise. Serve immediately with a handful of rocket leaves on top if you like.
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