Courgette Frittata | Picnic Recipes | Red Tractor

Picnics

Courgette Frittata

Added 23 Jul 2015
The creaminess of this cheesy courgette recipe creates the ultimate vegetable frittata which is perfect for a hot meal or lunchtime salad!

Ingredients

  • 2 tbsp olive oil
  • 200g chestnut mushrooms (chopped)
  • 1 small onion (chopped)
  • 225g courgettes (thinly sliced)
  • 160g baby spinach
  • 8 large eggs
  • 25g grated parmesan
  • 10 basil leaves (torn)

Method

  1. Heat olive oil in a non-stick frying pan. Add mushrooms and cook for 2-3 minutes, then add the onion and courgettes. Cook for a further 3-5 minutes before adding the spinach and cooking until wilted.
  2. Lightly beat eggs, then add in parmesan, basil and seasoning. Pour the mixture into the pan and stir to distribute the vegetables evenly. Tear the mozzarella into pieces and put on top.
  3. Cook on a low heat for roughly 10-15 minutes until the base is set, but there is still a film of liquid egg on top.
  4. Heat grill and put the frittata under it for 2-3 minutes until the top is golden and the egg is set. Sprinkle with parmesan and basil leaves before serving. 
Original recipe from ASDA Recipes here
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