Courgette and tomato frittata

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Courgette_Tomato_Frittata_

Serves 4


1½ tbsp olive oil
2 courgettes, sliced
½ an onion, chopped
1 large garlic clove, crushed
6 large eggs
50g Mozzarella, grated
10 cherry tomatoes, halved
3 tbsp fresh sun-dried tomato pesto, plus extra to serve


To serve:
Mixed leaves
Chips, wedges or garlic bread (optional)


  1. Heat one tablespoon of the olive oil in a large pan over a medium-high and cook the courgettes and onion for 5-6 minutes until softened, working in batches. Add the garlic and cook for one minute. Transfer to a plate.
  2. In a measuring jug, beat the eggs together with some salt and black pepper. Stir in the courgettes, Mozzarella and halved cherry tomatoes.
  3. Add the remaining oil to the pan and return to a medium-low heat.
  4. Stir the courgettes into the eggs, then pour the mixture into the pan and cook for 10 minutes until almost completely set. Meanwhile, turn the grill on to a high heat. Place the frittata pan under the grill for two minutes until just set. Remove from the pan onto a board and allow to cool slightly.
  5. Use a serrated knife to cut the tortilla in half horizontally. Spread the bottom half with the sun-dried tomato pesto, then sandwich together with the top half. Cut into wedges and serve with some mixed leaves and some chips, wedges or garlic bread, if desired.

Per serving: 260kcals, 15.3g fat (3.9g saturated), 19.3g carbs (11.9g sugars), 14.9g protein, 5.5g fibre, 0.263g sodium


 

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