Courgette and ciabatta frittata

Name: Courgette and ciabatta frittata
Cuisine: Italian, European, Mediterranean
Ingredients: 500g - ciabatta, crusts removed, roughly torn (250g); 200ml - whole milk; 200ml - double cream; 2 - large garlic cloves, crushed; 6 - large eggs, lightly beaten; ¾ tsp - ground cumin; 80g - Parmesan, finely grated; 2 - medium courgettes, coarsely grated (430g); 25g - basil leaves, torn; 2 tbsp - olive oil; salt and black pepper

4 steps

Updated at: Thu, 17 Aug 2023 04:05:24 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories822.3 kcal (41%)

Total Fat45.9 g (66%)

Carbs66.7 g (26%)

Sugars9.5 g (11%)

Protein31.3 g (63%)

Sodium1212.5 mg (61%)

Fiber5.6 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

500gciabatta

crusts removed, roughly torn

200mlwhole milk

200mldouble cream

2garlic cloves

large, crushed

6eggs

large, lightly beaten

¾ tspground cumin

80gParmesan

finely grated

430gcourgettes

medium, coarsely grated

25gbasil leaves

torn

2 Tbspolive oil

salt

black pepper

Instructions

Step 1

Preheat the oven to 180°C fan.

Step 2

Put the ciabatta, milk and cream into a medium bowl and mix well. Cover and set aside for 30 minutes, for the bread to absorb most of the liquid.

Step 3

Put the garlic, eggs, cumin and 50g of Parmesan into a separate large bowl with ¾ teaspoon of salt and ¼ teaspoon of pepper. Mix well, then add the bread and any remaining liquid, followed by the courgettes and basil. Stir gently.

Step 4

Place a 20 x 25cm baking dish in the oven for 5 minutes, until hot. Remove from the oven, brush with the oil, and pour in the courgette mix. Even out the top, and bake for 20 minutes. Sprinkle the last of the Parmesan evenly on top of the frittata, then bake for another 20–25 minutes, until the frittata is cooked through – a knife inserted in the centre should come out clean – and the top is golden-brown. Set aside for 5 minutes, then serve.