Serves
2
Courgette Fritatta
A packed frittata which is not only full of veg, but full of flavour due to adding the spices. I wouldn’t usually use cumin and coriander with eggs, but they work reallywell in this recipe.
Ingredients
- 1 tbsp olive oil
- 1/2 onion (75g), finely chopped
- 250g courgette cut into thin slices
- 2 cloves garlic, minced
- 1/4 tsp turmeric
- 1/4 tsp ginger
- 1/2 tsp cumin
- 1/2 tsp coriander
- 6 medium eggs, beaten
- 1 tbsp freshly chopped chives
- 1 tbsp freshly chopped mint
- 1 tbsp freshly chopped parsley
Directions
- Add 1/2 tbsp of oil and the onion to a pan on medium/high heat. Cook until soft. Remove the onion and set it aside.
- Add the remaining oil to the pan along with the courgette. Cook until the slices get some nice golden color. Add the garlic, spices, and cooked onion, and mix for a couple of minutes.
- Add the herbs to the beaten eggs and give them a good mix. Pour the egg mix into the pan.
- Cook until the bottom has set. You can finish cooking the top by placing your pan under a hot grill. Ensure your pan is safe to go under a hot grill. Wait a few minutes after cooking to slice into wedges.
- Kcal: 343
- Protein: 25g
- Fats: 23g
- Carbs: 8.5g
- Fibre: 3.8g
- Serving: 1
