Courgette Frittata with Green Sauce (4-6)

Another recipe from The Greens Cookbook and a great way to use courgettes in summer when they are plentiful.If you can find Scamorza cheese i recommend using it.

Courgette Frittata with Green Sauce (4-6)
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Courgette Frittata with Green Sauce (4-6)
Print Recipe
  1. Cut the courgettes into julienne strips. Toss with half a teaspoon of salt and set aside in a strainer for at least 30 minutes. Rinse then squeeze out as much liquid as possible using your hands.
  2. In the meantime preapare the Green Sauce but dont add the vinegar or the lemon juice.
  3. Heat the olive oil and add the spring onions. Toss to coat then add the courgettes. Cook over a medium heat, stirring often, for about four minutes until the courgettes are dry and starting to colour. Remove from heat and season to taste.
  4. In a jug, beat the eggs together and add the cheeses, 2 tbsps of the Green Sauce and seasoning. Stir in the courgettes.
  5. Heast the butter in a 10 " frying pan. When it foams quickly pour in the eggs and turn the heat as low as possible. Loosely cover the pan and cook very slowly until the eggs are mostly set but still loose in the middle. Finish cooking under the grill.
  6. Slide the frittata on to a serving plate. Season the Green Sauce with lemon and vinegar and spoon over the frittata. Serve sliced in wedges.
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