Baked courgette and herb frittata recipe

Name: Baked courgette and herb frittata recipe
Cuisine: European, Italian, Mediterranean
Ingredients: four to six; 1 tbsp extra virgin olive oil; 6 spring onions, thinly sliced diagonally; 250g baby leaf spinach; 2 garlic cloves, finely chopped; 2 courgettes, coarsely grated; 6 large eggs; ½ tsp ground turmeric; ½ tsp dried mint; ½ tsp ground allspice; 2 handfuls dill, leafy sprigs removed; 1 handful coriander leaves, roughly chopped; 15g butter; 300g vine-ripened small tomatoes; 55g feta cheese, crumbled (optional); 3 tbsp toasted almonds, slivered

7 steps

Updated at: Thu, 17 Aug 2023 07:01:10 GMT

Nutrition balance score

Good

Glycemic Index

Low

Nutrition per serving

Calories1062.2 kcal (53%)

Total Fat73.9 g (106%)

Carbs50.8 g (20%)

Sugars22.4 g (25%)

Protein60.8 g (122%)

Sodium693.8 mg (35%)

Fiber19.1 g (68%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 Tbspextra virgin olive oil

6spring onions

thinly sliced diagonally

250gbaby leaf spinach

½ tspground turmeric

½ tspdried mint

½ tspground allspice

2 handfulsdill

leafy sprigs removed

1 handfulcoriander leaves

roughly chopped

15gbutter

300gvine-ripened tomatoes

small

55gfeta cheese

crumbled, optional

3 Tbspalmonds

toasted, slivered

Instructions

Step 1

Prep time 15 minutes

Step 2

Serves

Step 3

Heat a large, ovenproof frying pan over a medium heat. Add the oil and spring onions and cook for one minute. Then add the spinach and cook for two to three minutes until wilted, turning the leaves with tongs so they cook evenly. Add the garlic and courgettes to the pan and cook for a further minute, stirring, until softened. Tip into a bowl and leave to cool.

Step 4

Preheat the oven to 180C/160C fan/Gas 4.

Step 5

Mix together the eggs, turmeric, mint and allspice in a large mixing bowl. Add the cooled courgette mixture and half the herbs. Season well with salt and pepper, and whisk with a fork until combined.

Step 6

Add the butter to the frying pan and melt over a medium-low heat. Pour in the egg mixture, then bake for 20-25 minutes. Put the tomatoes on a baking tray, drizzle over a little oil and roast at the same time as the frittata for 20 minutes.

Step 7

When the frittata is just set and starting to turn golden at the edges, take it out and leave it to stand for five minutes, then turn out on to a plate. Scatter over the remaining herbs, feta, if using, and almonds. Serve in slices with the roasted tomatoes on the side.