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Main course · Italian

Frittata di Zucchine e Basilico (Courgette and Basil Frittata)

30 min Serves 4 ~330 kcal/serving ~£3.30 (£0.82/serving) Gluten-freeKid-friendlyVegetarian

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Ingredients

  • 400 g courgettes, grated
  • 1 garlic cloves
  • 7 large eggs
  • 50 g parmesan, grated
  • 15 fresh basil leaves
  • 3 tbsp olive oil

Nutrition (per serving)

Calories
330 kcal
Protein
20.8 g
Carbohydrate
3.6 g
of which sugars
2.6 g
Fat
25.8 g
of which saturates
7.5 g
Fibre
1 g
Salt
0.94 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Squeeze the grated courgettes in a clean tea towel to remove as much liquid as possible.

  2. 2

    Heat half the olive oil in a 24cm non-stick frying pan and cook the courgettes and garlic for 6-8 minutes until softened and any liquid has evaporated.

  3. 3

    Beat the eggs with the parmesan, torn basil leaves and black pepper, then pour over the courgettes in the pan.

  4. 4

    Cook over low heat for 8 minutes until set around the edges and mostly set in the middle.

  5. 5

    Finish under a hot grill for 3-4 minutes until golden and fully set.

  6. 6

    Rest for a few minutes before sliding onto a board and cutting into wedges.

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