Courgette Frittata Recipe

Frittatas are wonderful as they can have loads of fillings depending on the contents of left over cooked vegetables in your fridge and any bits of cooked meats. This one is another example from fresh ingredients.

Ingredients:

• 8 oz courgettes
• 3 or 4 ripe tomatoes
• 2 oz butter
• Olive oil
• 1 medium onion
• 6 medium free-range eggs
• Salt and pepper

Method:

1. Wash the courgettes and slice fairly thinly.
2. Drop the tomatoes into boiling water, remove their skins and chop coarsely.
3. Peel the onion and finely chop.
4. Heat the butter and a tablespoon of olive oil together in a pan.
5. Add the onions to the pan and lightly fry until just soft and then add the courgettes and salt and pepper and continue frying until the courgettes are tender.
6. Add the tomatoes and stir well. Continue frying until the tomatoes are done.
7. Break the eggs into a bowl and beat well. Pour over the mixture.
8. Stir lightly to re-distribute the contents.
9. When the eggs are set underneath you can either hold a flat plate over the top, turn the pan right over and ease the frittata onto the plate and then add a little more oil to the pan and slide the frittata back to cook the other side. Alternatively, if you’ve got a pan that can go under the grill, you can leave the  frittata in the pan and put under a pre-heated hot grill and lightly  brown the top.

Serves 4.  Makes a good lunch or supper dish served in wedges. Or a full meal with a good size salad.