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  • Seasonal recipe No 5 – Courgette frittata

    Posted on July 31st, 2009 Trish 2 comments

    A quick and easy recipe from Patience Gray’s Honey from a Weed. Tasty too!

    courgette-frittata camel csaPreparation time: 5 minutes
    Cooking time: about 20 minutes

    Serves 2

    3 or 4 courgettes
    1 small onion
    olive oil
    4 eggs
    1 dessertspoon pane grattugiato (crushed crumbs from oven-dried bread)
    1 dessertspoon grated parmesan
    salt, pepper

    Wash, dry and dice the courgettes and chop the onion. Pour a little olive oil into an omelette pan, and fry the courgettes and onion on a quick fire until they brown, tossing them often, adding a minimum of salt.

    Beat the eggs in a bowl with a little salt, pepper, some finely chopped parsley, and add the pane grattugiato and the grated parmesan. Pour the egg mixture over the browned contents of the pan and reduce the heat.

    When the frittata is almost set, take a large plate, lid or board, cover the pan with it and reverse the frittata on to it. Then slide it back into the pan. Both sides should be brown. Serve at once, or let it cool and eat it on a picnic.

    You can make a quantity of pane grattugiato (a good way of using up odd bits of bread) and it will keep well in a jam jar.

    Have a look at these recipe suggestions on the eat the seasons website.

    If you’ve got a favourite courgette recipe you’d like to share with the rest of us, please insert it as a comment on this post.

    Click here to see all the recipes that Camel CSA members have recommended so far.


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