Courgette and Tomato Frittata
Week
32
Season
Summer
Difficulty
Easy
Use your summer courgettes and ripe tomatoes in a light, fluffy frittata perfect for brunch.
Ingredients:
2 courgettes, sliced
2 tomatoes, chopped
4 eggs
50ml milk
Salt and pepper
Olive oil
Method:
4 eggs
50ml milk
Salt and pepper
Olive oil
Method:
Salt and pepper
Olive oil
Method:
Method:
Sauté courgettes and tomatoes in olive oil. Whisk eggs and milk, pour over vegetables, cook until set.
Cooking time: 25 minutes
Storage: Fridge 2 days; best fresh.