Description
A light yet satisfying Italian-style omelette cooked until gorgeously golden on the outside, topped with fresh herbs, cheese, and a simple parsley–onion salad—ready in under 30 minutes and ideal for any meal.
Ingredients
1 tbsp olive oil
2 medium courgettes (zucchini), cut into chunks
Salt and freshly ground black pepper
1 medium red onion, finely sliced
1 clove garlic, crushed
50 g grated cheese (a mix of Parmesan and Emmental)
6 chives, finely chopped
6 large eggs, whisked
To serve:
Small bunch parsley, torn
½ red onion, very thinly sliced
Extra virgin olive oil, for drizzling
Parmesan shavings
20 g feta, crumbled
Instructions
Preheat oven to 180 °C fan / 160 °C conventional.
Heat oil in a 25 cm ovenproof non-stick frying pan over medium heat. Add courgette, season with salt and pepper, and fry 5 minutes until golden
Add red onion and fry for ~10 minutes until softened
Stir in garlic and cook for 30 seconds until fragrant
Sprinkle cheese and chives over vegetables, then pour whisked eggs on top. Cook gently on low heat for ~4 minutes, gently shaking the pan until the underside sets
Transfer pan to the oven and bake ~4 minutes until puffed and almost firm
Slide frittata onto a board, season, and top with parsley–onion salad, parmesan shavings, and crumbled feta
Slice and serve warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
