For now, I decided to make a cooked eggy breakfast: courgette frittata.
No yellow courgettes for me this year, but I can't gripe too much as this courgette is one of the longest I've ever grown.
Courgette frittataServes 4
Ingredients
225g courgettes, grated or sliced
6 medium eggs
3 tablespoons of olive oil
2 cloves of garlic, peeled and crushed
50-100g cheddar cheese, grated
Salt and pepper to taste
Method
Beat the eggs in a bowl and season with salt and pepper to taste. Heat the oil in a 7 inch frying pan. Add the garlic and fry over low heat for 1 minute, then add the courgettes and turn in garlicky oil for a couple of minutes. Pour the eggs into the pan and stir briefly, then cook over the medium heat until set underneath and around the edges. Scatter over the grated cheese and continue to cook over a very low heat until the egg is set and only slightly runny in the middle. Because I made these in a blini pan (x4), I finished them off under the grill. But you could, if you wanted to invert a plate over the frying pan, hold both together firm, then turn over so that the frittata is on the plate. Slide the frittata, runny side down, back into the frying pan and continue to cook until set underneath.
225g courgettes, grated or sliced
6 medium eggs
3 tablespoons of olive oil
2 cloves of garlic, peeled and crushed
50-100g cheddar cheese, grated
Salt and pepper to taste
Method
Beat the eggs in a bowl and season with salt and pepper to taste. Heat the oil in a 7 inch frying pan. Add the garlic and fry over low heat for 1 minute, then add the courgettes and turn in garlicky oil for a couple of minutes. Pour the eggs into the pan and stir briefly, then cook over the medium heat until set underneath and around the edges. Scatter over the grated cheese and continue to cook over a very low heat until the egg is set and only slightly runny in the middle. Because I made these in a blini pan (x4), I finished them off under the grill. But you could, if you wanted to invert a plate over the frying pan, hold both together firm, then turn over so that the frittata is on the plate. Slide the frittata, runny side down, back into the frying pan and continue to cook until set underneath.
Serve warm or cold.
Mmmmmm, lovely!
ReplyDeleteThanks Jacqueline. It was nice cold too.
ReplyDeleteA very timely recipe: I harvested one enormous courgette yesterday. Everything else is mathcstick-sized, so I was at a bit of a loss as to what to do with it.
ReplyDeleteBut no more! once again, Mangocheeks to the rescue!
I love your pan - it looks perfect for the job. Was the frittata tasty?
ReplyDeleteHi droolingvegetable,
ReplyDeleteGlad to be of service!
I hope you and the little droolingvegetables liked the recipe. It is quite nice cold too, good one for picnics.
Hi Mrs Costello,
The blini pan is cute like those you see in kiddie kitchens, but they are a little pricey and not easy to come by, hence I only have one at the moment.
The frittata was actually very nice, though next time I may put a tablespoon of pesto into it to give it more flavour.