You may also like
Categories:Viewed: 55 - Published at: 9 years ago
Ingredients
- 4 tablespoons olive oil
- 1 onion, sliced
- 350 g courgettes, sliced
- 1 teaspoon thyme leaves
- 3 garlic cloves, crushed
- 6 eggs
- 85 g parmesan cheese, grated
- 2 tablespoons basil leaves, torn
Method
- Heat oven to 180C/fan 160C/Gas 4.
- Heat half the oil in a heavy based ovenproof pan about 23cm in diameter.
- Add the onion & cook for 2-3 mins until softened,but not browned, stirring frequently.
- Stir in the courgettes, thyme & garlic, the cook for another 4-5 mins until softened, stirring every now & then, Season to taste.
- Set aside.
- Meanwhile, break the eggs into a large bowl & lightly beat.
- Add half the parmesan & the basil, & beat together.When the courgettes are cooked, stir them into the egg mixture, the season to taste.
- 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.
- 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.
- Cut into wedges to serve.
