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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 really well in this recipe.


  • 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


  • 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

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Steve Grant

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