Courgette frittata


  • 2 tbs olive oil
  • 1 garlic clove, chopped
  • 1 red onion, finely diced
  • 2 courgettes, diced
  • ½ tsp thyme leaves
  • 5 eggs, beaten
  • fresh herbs, to garnish
  • salt and freshly ground black pepper
  • parmesan


Heat the oil in a large oven-proof frying pan and sauté the garlic, onion and courgette with the thyme until tender. Season the egg with salt and pepper and pour over the vegetables in the pan, tipping to ensure that it spreads evenly. Place in the oven and cook for 5-6 minutes or until the egg is set and golden on top. Garnish with fresh herbs and a little grated parmesan and serve at once.

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