Courgette and spinach frittata


  •  8 eggs
  • 1 bunch baby spinach leaves
  • 6 courgettes, sliced diagonally
  • A small handful of parmesan cheese
  • olive oil and a knob of butter, for frying


Step 1
Beat the eggs in a bowl with a generous amount of salt and pepper.

Step 2
Heat the olive oil and butter in a METAL HANDLED frying pan.
When melted, add the courgettes and sautee until just soft.
Add the spinach leaves and stir until wilted and bright green.

Step 3
Spread the vegetables evenly over the base of the pan and pour the eggs over them.
Turn the heat of the stove to low and cook for about 3 minutes, occasionally pulling the sides of the frittata upwards and allowing the raw egg on top to run town to the bottom of the pan, until a reasonably thin layer of raw egg remains on top.

Step 4
Sprinkle over the Parmesan and place under a hot grill until the top is set and the cheese melted.
Allow to cool slightly and turn out of the pan onto an upturned plate, then flip right-side-up again onto the serving dish or board.

Step 5
Slice into wedges and serve.


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