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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.

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