Courgette Frittatas
With courgettes now getting harvested, this is a recipe for picknick box inspiration, try these Courgette frittatas. Serve with salad for a easy, filling taste lunch.
1 large or 2 small courgettes
4 spring onions
2 tsp olive oil
1 crushed garlic clove
3 large eggs
Good pinch of dill fronds
4 tbsp Greek yoghurt
1. Heat oven to 220 degrees, then put an empty muffin tin inside, coarsely grate the courgettes and slice the spring onions. Heat the oil in a frying pan and fry the spring onions for about 3 minutes, stir in the crushed garlic and the courgette and cook for another 1 minute, then set aside to cool.
2. Beat the eggs, add the dill and yoghurt together in a jug, take the muffin tin out of the oven and drop in eight muffin cases, divide the egg mixture between the cases and bake for 15 – 18 minutes until set and golden, serve hot or cold with a salad.