Main courses

Courgette frittata

Name: Courgette frittata
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 4 Eggs (at room temperature); 300 g Courgettes (two medium, sliced); 30 g Grated Parmigiano; 1 Spring onion (finely sliced); 20 ml Extra virgin olive oil (two tablespoons); 4 leaves Basil; Salt and black pepper

A frittata works when the courgettes are already cooked and dry by the time they meet the eggs: otherwise they release water and the frittata stays soggy. Cook it over medium-low heat, not high, so the centre sets while the base browns without burning.

Zucchini frittata being made: zucchini strips arranged in a fan over beaten eggs with chives, in a cast-iron pan

Prep 10 minCook 20 minTotal 30 minDifficulty Easy

Ingredients for 2 people

4Eggs, at room temperature
300 gCourgettes, two medium, sliced
30 gGrated Parmigiano
1Spring onion, finely sliced
20 mlExtra virgin olive oil, two tablespoons
4 leavesBasil
q.b.Salt and black pepper

Method

1
Heat the oil in a 24 cm non-stick pan, add the spring onion and the courgettes with a pinch of salt and cook over medium heat until tender and the water has evaporated.
10 min
2
Meanwhile whisk the eggs with the Parmigiano, a pinch of salt, the pepper and the basil torn by hand.
3 min
3
Lower the heat, spread the courgettes over the base and pour the eggs over them. Do not stir: just move the pan so the mixture spreads.
1 min
4
Cook for five or six minutes, until the edges are set and the centre only slightly soft, then flip it and cook the other side.
10 min
5
Rest it off the heat for two minutes before cutting: it firms up and stays taller on the plate.
2 min

Tips

To flip it safely: slide the frittata onto a flat plate, cover it with the upturned pan and turn the whole thing over in one movement.
Room-temperature eggs whisk better and the frittata stays taller.
It is even better cold: perfect in tomorrow's sandwich.

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