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Cheese and courgette frittata
Cheese and courgette frittata
  • Skill level: Easy peasy

An interesting Spanish omelette, which is very simple to make. Use mozzarella and fresh basil to give this a slight twist


  • 6 medium eggs
  • 15ml (1tbsp) milk
  • Salt and freshly ground black pepper
  • Knob of butter
  • 8 halved cherry tomatoes
  • 100g (4oz) diced mozzarella
  • Handful fresh shredded basil
  • Fresh basil leaves, to garnish


  1. Beat the eggs with the milk and season with salt and pepper.
  2. Heat a large knob of butter in a medium-size non-stick frying pan until melted.
  3. Pour in the eggs and cook over a gentle heat for 3-4 mins until the base is set.
  4. Add the cherry tomatoes, diced mozzarella and shredded basil.
  5. Cook for a further 2-3 mins then pop under a preheated grill and cook until the top is golden brown and the cheese has melted. Serve in wedges garnished with fresh basil leaves.

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