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Recipes

Carrots

Cauliflower

Courgettes

Courgette Fritatta

Courgette Fritters

Courgette Risotto

Leeks

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Rhubarb

Spinach etc.

Courgette Fritatta

Courgettes and eggs are perfect partners and our favourite summer omelette is courgette; it is particularly useful when the courgettes are just starting and only a few are ready at a time. Slice and lightly fry the courgettes in butter until just beginning to brown at the edges, beat the eggs with chopped thyme and parsley and make your omelette.

For a more substantial dish, quite enough for a main meal served with a salad, make a frittata.

Serves 2 for a main meal, 4 for lunch.                                                             Time taken 20 minutes

Courgette Fritatta500-600g courgettes
1 teaspoon salt
2 tablespoons olive oil
1 medium onion, chopped
3 large eggs
2 tablespoons chopped dill and mint
100g grated cheese of your choice
plenty of ground black pepper

Trim and grate the courgettes and put into a large colander. Sprinkle over the salt and leave on a draining board for the watery juices to run out for 10 to 15 minutes.

Heat the oil in a really large frying pan, add the onion and cook to soften, not brown. Lightly beat the eggs in a large bowl and add the chopped dill and mint, roughly equal quantities but not more mint than dill; grind in the pepper. Add the grated courgettes and the grated cheese to the egg mixture and mix well.

Have the frying pan over a medium heat, too hot and the frittata will burn before it cooks, and pour in the egg mixture. Shake to settle it all down and leave to cook until it is set and there are just a few runny bits on top.

Now comes the tricky bit: if you have a matching frying pan you can, in theory, turn the frittata into the second pan by tightly holding the second pan upside down over the first and inverting both together, allowing the frittata to flop, intact, from pan one to two. If you don’t have a second pan you can use a large plate instead and then, when you have the frittata upside down on the plate, slide it back into the original pan. My frying pan is very heavy and my wrists are not strong enough to turn it successfully so I usually have to cheat. I carefully cut out sections of the frittata and turn them on to a plate, then I slightly re-oil the frying pan, scraping away any stuck bits and slide the sections of frittata back to reassemble the circle before cooking for a few more minutes to brown the other side and weld the joins.

A garnish of calendula petals, shredded courgette flower and shredded chard hides any faults (see picture) and the taste is just as good.