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
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.
Top tip for making Courgette and goats’ cheese frittata
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.