Baked courgette and herb frittata recipe

Good

% Daily Values based on a 2,000 calorie diet

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.