Tomato frittata

Tomato and courgette frittata (V)


  • 15m

  • Makes 8 slices

    Medium

Ingredients

  • 2 courgettes, grated

  • 8 eggs

  • 50g cheddar cheese*

  • Handful of basil leaves, chopped

  • Salt and pepper

  • 300g mixed variety tomatoes

  • 1 tsp olive oil

  • 15m

  • Makes 8 slices

    Medium

  • Ingredients

    • 2 courgettes, grated

    • 8 eggs

    • 50g cheddar cheese*

    • Handful of basil leaves, chopped

    • Salt and pepper

    • 300g mixed variety tomatoes

    • 1 tsp olive oil

  • Directions

    Add olive oil to a large frying pan and fry the grated courgette for 2 minutes.

    Mix the eggs, cheese and chopped basil in a bowl. Season well with salt and pepper.

    Pour the egg mixture into the frying pan and mix to combine.

    Allow the egg to cook over a gentle heat for 3 minutes.

    Slice the tomatoes into rounds and arrange on top of the egg mix.

    Preheat the grill to medium and place the frittata under the grill for 5 minutes or until golden brown and cooked through.

    Serving suggestion

    Slice and serve with rocket leaves.
    Suitable for vegetarians.

    *Around 90% of hard cheese made in the UK is suitable for vegetarians.