Courgette frittata

(11 ratings)
Courgette frittata recipe
Courgette frittata recipe
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Skill level: Easy peasy

Serve this fresh and gorgeously light frittata with a handful of salad leaves and ripe tomatoes


  • 2tbsp olive oil
  • 200g pack baby courgettes, cut into 1cm pieces
  • 1 bunch salad onions, trimmed and sliced
  • 6 large free range eggs
  • 50g Parmesan, grated
  • 1/2tsp dried oregano


  1. Heat the oil in a nonstick frying pan, then add the courgettes and salad onions and cook over a medium heat for about 5 minutes, stirring occasionally.
  2. Beat the eggs, Parmesan and dried oregano together with a fork until well blended.
  3. Preheat grill. Season the egg mixture and add to the frying pan. Stir to evenly distribute the veg, reduce heat and cook without stirring until egg is almost set.
  4. Put the frying pan under the hot grill to cook the top of the frittata until firm, then slide it onto a plate and cut into four wedges. Serve immediately.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 280(kcal)
  • Fat 22.0g
  • Saturates 7.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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