Tomato courgette and basil frittata
Ingredients
12 eggs
1/2 C cream
2 Tbsp fresh chopped parsley (or dried is fine if you don’t have fresh)
1 brown onion, finely diced
2 cloves garlic, minced
Dash of olive oil
3 courgettes
1 C grated cheddar cheese
10 cherry tomatoes, halved
100g cream cheese
2 Tbsp basil pesto (a wee bit extra if you desire)
Fresh rocket to serve
Salt and pepper
Directions
Preheat your oven to 180 degrees fan bake. In a bowl, whisk together the eggs, cream and parsley until well combined. Season with salt and pepper, then set aside. Place an oven proof frying pan over medium heat. Cook onion and garlic in a dash of olive oil until onion begins to soften. Thinly slice two of the courgettes width ways and grate the other one. Add to the pan, stir to combine and reduce the pan to a low heat. Scatter the grated cheese over the vegetable mixture, then gently pour egg mixture over the top. Cook the frittata over the heat for 3-5 mins or until the edges begin to set. Evenly scatter the cherry tomatoes over the frittata, then dollop the cream cheese amongst the tomatoes. Spoon drizzle the pesto over the top, then place in the oven and bake for approx. 12 minutes or until the egg has cooked through and the top starts to brown. Leave to cool for 10 minutes before cutting, sprinkle with rocket or any fresh greens you have. Serve with a green side salad. This is delicious for a leftover lunch the next day too.
YUM! Serves 4—6. Enjoy! Sarah xx
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Sarah X