Courgette Frittata

When I was food shopping the other day, I decided to pick up a 3 pack of courgettes.  I’d never tasted them before, and they seem to be in every recipe I look at right now!  Making a frittata has been on my “to do” list for some time, so it seemed like fate when I came across this little gem on BBC Good Food.  This recipe wasn’t used, but it provided the inspiration.  This one is loosely based on a recipe card I found on a Tesco checkout in Carnforth last week!!

I had all the ingredients; the plan was in place.

I didn’t, however, bank on coming home absolutely exhausted yesterday.  I’d been working from 7am, then straight to the gym for a major workout (have to burn off all those indulgences!).  I know a frittata is considered a quick meal, but I felt weak and tired; the freezer food was whispering to me.

My sister Irene was huffy… I’d lured her over to my house with the promise of frittata.  She even offered to help chop the vegetables.  She doesn’t get to cook very much, since I’m always feeding her!  But I asked her if she would like to try making the frittata and she was up for it; I’m so glad, because she did an amazing job!! 🙂

(Irene, brandishing a knife and looking manic.  Nothing new there then.)

First she chopped up all the veg, as promised (as well as some chorizo for good measure!)

Ingredients (Serves 4):

1 onion, diced

1 courgette, diced

2 yellow bell peppers, chopped

75g chorizo, chopped

3 cloves garlic, minced

6 eggs, beaten

100ml whole milk, stirred into the beaten egg.

50g mild cheddar (or whatever cheese you want)

Preheat the grill.

After frying the vegetables & chorizo in some olive oil for 5-10 mins (until they softened), she set them aside and wiped the pan clean with some kitchen towel.

She then returned the pan to a low/medium heat and poured in enough olive oil to coat the bottom and sides of the pan.

She added the vegetables to the bowl of beaten eggs and gently stirred, before pouring it into the frying pan again.

After a few minutes, we could tell the egg was beginning to set, from the way it was detaching at the sides.

She grated some cheese over the top, then placed the pan under the grill.

After about 8-10 mins, the frittata had set on the top, and the cheese had turned a gorgeous brown.

Here are some more photos of this joyous occasion (yes, I’m like a proud mother hen with my camera out):

I know for some people, making a frittata isn’t a big deal.  But I dont care; I could burst with pride, because Irene never really cooks and this was DELICIOUS.  Plus, there are a million different variations on frittata, so it’s a wonderful basic dish to make.  Whats more, there was plenty leftover here; perfect for lunch the next day!

I just hope Irene will cook with me in future 😀

What do you like to put in your frittatas?

16 Comments

  1. Gourmet Gorman

    looks great!
    and I like the idea of putting cheese on top… that wouldn’t have occured to me since i tend to flip them over. Chorizo too!
    But I’m a great believer in courgettes. Don’t know why everybody else calls them zucchini though. Isn’t that a funny spelt word? … 2 “c”s before the “h”.

  2. noblenourishment

    Thanks Mike 🙂 I’m never attempting to flip anything egg based again, after the omelette disaster hehe.

    It took me ages to realise that courgettes and zucchinis were the same thing : it’s not even as though they sound similar, random!!

  4. Mark

    Did you make the frittata instead of fritters?

    I like doing an Italian tricolour fritatta with spinach, mozzarella and tomatoes.

    Mark

  5. MaryMoh

    That’s beautiful frittata. I have never cooked eggs that way. I only make omelette so far, usually with big onions and spring onions. You should let your sister cook more often. She cooks very well. Also you can relax 😀

    1. noblenourishment

      Thanks Mary, I’m sure Irene will be thrilled to read that 🙂 She helped me with my shepherds pie last night, I’m loving sharing the tasks; makes it even more enjoyable!

  6. hopeeternal

    We love courgettes and I use them a lot – let them grow too large and you have a marrow, of course! Just a word of warning: always taste a small piece from each courgette as occasionally they can be bitter. (I once ruined a dinner!)
    Frittata is the Italian cousin of the Spanish Tortilla and there is a recipe on my site for a Tortilla Omelette – with Bacon, Mushroom & Spinach http://hopeeternalcookbook.wordpress.com/2009/09/04/basic-recipe-tortilla-omelette/
    I also love raw courgette grated into salads!
    Enjoy!
    hopeeternal
    ‘Meanderings through my Cookbook’
    http://www.hopeeternalcookbook.wordpress.com

    PS: Carnforth? My grandparents used to live at Arnside – small world!

    1. noblenourishment

      Thanks for the tip! I intend to have alot more courgette in my meals, now that it has my family’s approval hee hee.

      That tortilla omelette looks divine; infact I’m going to try that one next week, thanks for sharing 🙂

      Aww how lovely is it over that way? I was through to Morecambe for the weekend and we stopped in at Carnforth, everything’s so quaint and picturesque 🙂

  8. grace

    mmm. delicious work! of course, i wouldn’t dare say otherwise, lest irene come after me with that knife… 🙂
    frittatas make for an awesome meal, both for when you’re entertaining and for when you’re eating alone!

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