Courgette, feta and basil frittata; a delicious dish for #meatfreemondays. Finely grated courgettes sautéed with shallots and garlic make the base for the dish. Lightly beaten eggs are gently poured over to create a fluffy frittata with a pinch of chilli and grated nutmeg for flavour. Crumbled feta melts into the frittata during cooking to add a subtle salty richness. Finally, chopped basil brings a heady freshness which complements the dish.
Serves 2
Ingredients
200g Grated Courgette/Zucchini
1 Shallot
2 Garlic Cloves
100g Feta Cheese
3 Eggs
75ml Milk
Handful of chopped Basil
Pinch of Salt & Pepper
1/4tsp Chilli Flakes
Grating of Nutmeg
2tbsp Rapeseed Oil
Method
Preheat a grill to 200C.
Finely chop the shallot, garlic and basil. Add to a non-stick oven proof sauté pan along with the oil. Gently sauté until translucent then add the grated courgette along with a pinch of salt.
Whilst the courgette cooks down which takes roughly 4-6 minutes, beat the eggs, milk, grated nutmeg, chilli flakes and pepper together until combined. Then gently pour the mixture over the courgettes and slowly mix through. Once mixed allow the frittata to develop a crust on the bottom and refrain from stirring. The top should be uncooked but gently starting to firm up. At this point crumble over the feta cheese and another grind of pepper. Place under the grill for around 10 minutes or until golden, with a slight wobble.
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