Oven-baked courgette frittata

Oven-baked courgette frittata
Serves: 4
  • 2 courgettes, thinly sliced
  • salt
  • 2 thick slices white bread, crusts removed and soaked in milk
  • 2 tbsp olive oil
  • 1 small onion, thinly sliced
  • I clove garlic
  • 1 tbsp fresh mint, torn
  • 1 tbsp flat leaf parsley, torn
  • 8 large eggs
  • ½ tsp salt
  • 1 tsp red pepper flakes
  • ½ tsp baking powder
  • lemon juice to serve
  1. Sprinkle courgette slices with a little salt and set aside for 15 mins to draw out the water.
  2. Pat dry with kitchen roll.
  3. Place the bread in a shallow bowl and pour over enough milk to cover.
  4. Set aside.
  5. Preheat oven to 180C/Gas 4.
  6. Heat olive oil in an ovenproof pan over a medium heat, add onions and garlic and sauté for 5 mins.
  7. Add the courgettes and sauté for a further 5 mins or until golden.
  8. Add most of the mint and parsley leaves (reserving some for garnish), turn off heat and leave to cool.
  9. In a mixing bowl, whisk eggs, salt, red pepper flakes and baking powder.
  10. Take the bread, squeeze with your hands to drain any excess milk, break apart and add to the eggs.
  11. Stir into the courgette and onion mix.
  12. Add a little more oil to the pan if needed, transfer the egg mixture to it and bake for 15-20 mins or until cooked through.
  13. Serve garnished with mint leaves and lemon on the side.


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