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
    10 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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