Now that spring has well and truly sprung, my meals tend to get lighter as I no longer feel like the heavy, comfort inducing foods that I crave in winter. I love cooking with eggs and never tire of eating them. They’re really versatile and go well with so many other ingredients. I made this frittata yesterday for dinner, light but filling and just what I was in the mood for.
Courgette, Parmesan and Dill Frittata
March 22, 2012
: 3
: 5 min
: 8 min
: 13 min
: Easy
A tasty frittata
Ingredients
- 6 medium free-range eggs
- 3 sliced courgette
- 1 finely sliced onion
- 2 tbsp olive oil
- 50g parmesan cheese
- handful of chopped dill
- ½ tsp salt and ½ tsp black pepper
Directions
- Step 1 Heat the olive oil in saucepan. Add the onions and courgettes and gently fry for 7-8 mins.
- Step 2 Whisk the eggs in a bowl and add the chopped dill, salt and pepper. Grate the parmesan then add to the egg mixture.
- Step 3 Place egg mixture to the pan and stir into the other ingredients. Cook on a low heat for 5 mins, occasionally folding over the mixture, then place under the grill until the eggs have set to your liking. Done. Serve immediately or it also eats well cold.
This looks so nice; might make it for dinner tonight (and add some sneaky smoked salmon maybe, mmm…)
Do it! The salmon sounds like a nice addition too.
Yum…that looks tast-to-the-eee!
Gonna make me some