Courgette Frittata

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This veggie dish is full of flavour.


Reduced salt
Low in sugar


Calories: 225 Kcal per serving

Serves: 4
4 courgettes, sliced
2 tbsp olive oil
6 eggs
25g (1oz) Parmesan, grated
1 tbsp lemon thyme
300g (10 1/2oz) cherry tomatoes, halved
1 clove garlic, crushed
Splash of balsamic vinegar
2 tbsp parsley, chopped


Preheat the oven to 230C/446F/gas mark 8. Place the courgette slices in a large roasting tin. Drizzle with 1 tablespoon of olive oil. Roast for 12-15 minutes or until tender and golden. Preheat the grill to high. Beat the eggs, add the seasoning, the grated cheese and thyme. Add the courgette into a 25cm non-stick frying pan and pour over the egg mix. Cook over a moderate heat until puffed up around the edges, reduce the heat to low and cook for 10-12 minutes until the frittata is nearly set. Place under a preheated grill for 3-4 minutes until the top is set. Leave to stand and settle for 5 minutes and cut into wedges. Place the tomatoes, garlic and 2 tablespoons of olive oil in a small saucepan and season. Place over a medium heat and warm through gently for 5 minutes until the tomatoes have burst and released their juices. Add a splash of balsamic vinegar and the parsley. Serve a wedge of frittata with a spoonful of warm tomato sauce.