Courgette & Parmesan Frittata

1. 1

   Heat oven to 180C/fan 160C/Gas 4.

2. 2

   Heat half the oil in a heavy based ovenproof pan about 23cm in diameter.

3. 3

   Add the onion & cook for 2-3 mins until softened,but not browned, stirring frequently.

4. 4

   Stir in the courgettes, thyme & garlic, the cook for another 4-5 mins until softened, stirring every now & then, Season to taste.

5. 5

   Set aside.

6. 6

   Meanwhile, break the eggs into a large bowl & lightly beat.

7. 7

   Add half the parmesan & the basil, & beat together.When the courgettes are cooked, stir them into the egg mixture, the season to taste.

8. 8

   Heat the remaining oil in the frying pan, swirling to cover the sides evenly.Tip in the courgette egg mixture & cook for 2-3 minsover a low heat so that the bottom & sides set.

9. 9

   Scatter the remaining pamesan on top of the frittata, transfer the pan to the oven & cook uncovered,for another 10 mins until just set, puffed up & lighlty golden.Loosen the sides with a palette knife & turn out onto a large, warmed serving plate.

10. 10

    Cut into wedges to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.