Courgette, mushroom and tomato frittata

    25 min

    An easy lunch or light dinner that's ready in less than half an hour and packed with veggies. Serve with salad.

    London, England, UK
    8 people made this

    Serves: 4 

    • 2 tablespoons extra virgin olive oil
    • 3 small courgettes, sliced
    • 12 chestnut mushrooms, sliced
    • 2 ripe tomatoes, seeds removed and diced
    • 3 eggs
    • 60g grated Parmesan cheese
    • 1 teaspoon salt

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Heat olive oil in frying pan over medium high heat. Add sliced courgettes and mushrooms; stir until tender, about 4 or 5 minutes. Add the tomatoes and cook for another few minutes until softened.
    2. Beat the eggs with a fork; add grated Parmesan and salt. Pour this mixture over the vegetables and cook until the eggs are cooked at the side of the pan. Place a plate on top and flip the frittata over. Continue cooking on the other side until both sides are golden brown.

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