Seasonal recipe No 5 – Courgette frittata

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

Preparation 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.

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