Courgette and goats' cheese frittata
Skill level: Easy peasy
Costs: Cheap as chips
Once you've prepared your veg, this cheesy courgette frittata takes just 15 minutes to cook. Chuck in all your leftover veg for a money-saving and tasty dinner for two
- 2 medium courgettes
- 1 red onion
- 60g goats' cheese
- Handful of fresh basil leaves shredded
- 6 eggs
- Olive oil
- Salt and pepper
Frittatas are a great way to use up left over vegetables. So instead of courgettes other great alternatives are peppers, sliced new potatoes, spinach, pumpkin or asparagus, all work well.
- Slice the courgettes and red onion and add to a small non-stick frying pan with some olive oil. Fry over a medium heat for 10 mins to brown and soften the courgettes and onions.
- Whisk the eggs, basil and half of the goats' cheese, roughly chopped. Season to taste.
- Add the mixture to the non-stick frying pan along with the courgettes and onions. Using a wooden spoon move the mixture around until set on the bottom, top with slices of the remaining goat’s cheese and place under a hot grill. Grill until puffed and golden. Slice and serve along with salad.