Courgette Frittata Recipes

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YOTAM OTTOLENGHI'S COURGETTE AND CIABATTA FRITTATA



Yotam Ottolenghi's Courgette and Ciabatta Frittata image

Add a new brunch favourite to your repertoire with Ottolenghi's easy courgette and ciabatta frittata bake. Light, fluffy and suitably indulgent for the weekend.

Provided by Yotam Ottolenghi

Categories     Breakfast, Brunch

Number Of Ingredients 1

Courgette

Steps:

  • 1. Preheat the oven to 180°C fan. 2. Put the ciabatta, milk and cream into a medium bowl and mix well. Cover and set aside for 30 minutes, for the bread to absorb most of the liquid. 3. Put the garlic, eggs, cumin and 50g of Parmesan into a separate large bowl with ¾ teaspoon of salt and ¼ teaspoon of pepper. Mix well, then add the bread and any remaining liquid, followed by the courgettes and basil. Stir gently. 4. Place a 20 x 25cm baking dish in the oven for 5 minutes, until hot. Remove from the oven, brush with the oil, and pour in the courgette mix. Even out the top, and bake for 20 minutes. Sprinkle the last of the Parmesan evenly on top of the frittata, then bake for another 20-25 minutes, until the frittata is cooked through - a knife inserted in the centre should come out clean - and the top is golden-brown. Set aside for 5 minutes, then serve.

COURGETTE FRITTATA



Courgette frittata image

Easy to make and ready in 20 minutes, this vegetarian frittata is the perfect summer lunch. Courgette, spring onions and goat's cheese are an irresistible flavour combination

Provided by Adam Bush

Categories     Lunch

Time 20m

Yield Serves 2

Number Of Ingredients 8

3 tbsp olive oil
1 courgette, sliced
2 cloves garlic, thinly sliced
a large pinch dried chilli flakes
4 eggs, beaten
100g goat's cheese
1 spring onion, thinly sliced
leafy green salad, to serve

Steps:

  • Preheat the grill. Heat the olive oil in a 20cm ovenproof frying pan and add the sliced courgette. Fry for 4-5 minutes over a high heat or until browned. Add the garlic and dried chilli flakes, and cook for 1 minute.
  • Lower the heat to medium. Tip in the eggs, and season generously. Cook until set around the edges.
  • Dot the top with the goat's cheese and slide under the hot grill. Cook until browned on top then scatter with the spring onions and serve with a leafy green salad.

Nutrition Facts : Calories 468 calories, Fat 39.3 grams fat, SaturatedFat 14.1 grams saturated fat, Carbohydrate 2.5 grams carbohydrates, Sugar 1.8 grams sugar, Fiber 1.3 grams fiber, Protein 25.4 grams protein, Sodium 1.2 milligram of sodium

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