Filled with gorgeously golden courgettes and a delicious mixture of Parmesan and Emmental, this super simple Courgette Frittata (Frittata di Zucchini) is perfect when you need a speedy supper or quick lunch.
1 tbsp olive oil
2 medium courgettes, cut into small chunks
Salt and freshly ground black pepper
1 medium red onion, finely sliced
1 clove garlic, crushed
50g grated cheese (I use a mix of Parmesan and Emmental)
6 chives, finely chopped
6 eggs, whisked
To serve:
1 small bunch of parsley
1/2 red onion, very finely sliced
Extra virgin olive oil, for drizzling
Parmesan shavings
20g feta, crumbled
Grill: if you don't have an oven-proof frying pan, you can pop it under the grill to cook the top - remember to keep an eye on it as you don't want to grill it, you're just gently cooking the top.
Baking tin: if you don’t have an oven-proof frying pan or grill, you can use a baking tin lined with non-stick baking paper. Follow the recipe as above and once the courgette and onion mixture is cooked, tip into the tin, sprinkle with cheese and chives, then pour over the eggs. If you need more eggs, to cover the baking tin, just whisk up some more and pour them over. Bake in the oven for about 15 minutes - keep checking on it as it will depend on the size of your baking tin and the thickness of the frittata. Remember - you want it "just" cooked, not overly firm.
Serving suggestion: this is delicious served with a simple tomato sauce and/or some buttered new potatoes.