COURGETTE AND SPINACH FRITTATA
1 medium courgette (zucchini), grated
1 cup fresh spinach, roughly chopped
Half an onion, finely chopped
1/8 cup milk
1/4 cup grated cheese (such as cheddar or Parmesan)
1 tablespoon olive oil
Salt and pepper to taste
Preheat your oven to 180°C (350°F).
In a large bowl, combine the grated courgettes, chopped spinach, and finely chopped onion. Mix them well.
Heat the olive oil in a non-stick pan or ovenproof frying pan over medium heat.
Add the vegetable mixture to the pan and sauté for about 5-6 minutes until the courgettes and spinach are softened. Stir occasionally to prevent sticking.
In a separate bowl, whisk the eggs and milk together until well combined. Season with salt and pepper.
Pour the egg mixture over the vegetables in the pan. Make sure the vegetables are evenly coated.
Sprinkle the grated cheese on top of the frittata mixture.
Cook the frittata on the stovetop over medium heat for about 3-4 minutes until the edges are set but the centre is still slightly runny.
Transfer the pan to the preheated oven and bake for around 15-20 minutes or until the frittata is set and golden brown on top.
Once cooked, remove the frittata from the oven and let it cool for a few minutes.
Cut the frittata into wedges and serve warm. It can be enjoyed as a main dish or as a side with a salad.
That’s it! You have successfully made a courgette and spinach frittata. Enjoy your quick healthy lunch.