Good question. There are so many different types of frittata depending on where you are in the world. Ultimately, they are all egg-based dishes (a bit like a more substantial omelette or a crustless quiche) with added herbs, veggies, cheese and, sometimes, meat or fish. It is thought they come from Italy (frittata roughly translates as ‘fried’ in Italian), but they are also popular in Spain (where they often contain potatoes). They are one of my favourite fridge-raid meals as you can pretty much add anything that needs using up.

What other vegetables can I use in this Courgette Frittata (Frittata di Zucchini)?

Frittatas are the ultimate ‘fridge forage’ meal when you want to use up all the odds and ends in your fridge that have seen better days. I have used all sorts… but for this recipe I like to stick with greens. Spinach works really well - so do thinly sliced leeks, spring greens and peas. A handful of halved cherry or baby plum tomatoes scattered on top adds juicy bursts of sweetness which is just so good.

What can I serve with this Courgette Frittata (Frittata di Zucchini)?

I like to serve this Courgette Frittata (Frittata di Zucchini) with a rich tomato sauce for a light meal. You could add some buttered new potatoes for something more substantial and/or serve with a selection of salads alongside.

Courgette Frittata (Frittata di Zucchini)

Name: Courgette Frittata (Frittata di Zucchini)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 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; 1 small bunch of parsley; ½ red onion, very finely sliced; Extra virgin olive oil, for drizzling; Parmesan shavings; 20g feta, crumbled

Courgette Frittata (Frittata di Zucchini)

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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.

Author: Margie
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Serves 2-3 1x
Category: Dinner
Method: pan fry and bake
Cuisine: Italian

Ingredients

Scale

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
½ red onion, very finely sliced
Extra virgin olive oil, for drizzling
Parmesan shavings
20g feta, crumbled

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Instructions

Preheat the oven to 180 Fan.
Add a drizzle of oil to a medium sized oven-proof non-stick frying pan (approx. 25cm) and set over a medium heat. Add the courgettes, season well with salt and pepper, and fry for about 5 minutes, stirring often, until softened and starting to turn golden.
Add the red onion and fry for about 10 minutes, stirring, or until softened.
Add the garlic and fry for 30 seconds, stirring, until fragrant.
Sprinkle over the cheese and the chives, then pour over the eggs and cook over a low heat for about 4 minutes, shaking the pan gently and moving it around to get an even cook (at this point,, the bottom of the frittata will be cooked but the top won't).
Pop in the oven for about 4 minutes - or until puffed up and almost firm to the touch. Watch closely as you don’t want it to overcook and become rubbery.
Meanwhile, tear the parsley leaves and place into a medium-sized bowl. Add the sliced onion and drizzle with about 1 tsp olive oil. Season with salt and pepper and scrunch together using your hand.
Remove the frittata from the oven and slide onto a chopping board.
Top with parmesan shavings, feta and the parsley and red onion salad.
Cut into slices and serve.

Notes

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.

Find it online: https://desertislanddishes.co/courgette-frittata-frittata-di-zucchini/