Courgette frittata

For speedy, nourishing fast food - you can't beat Gary Rhodes' quick frittata
By Gary Rhodes
Courgette frittata
  • Rating:
  • Serves: 4-6
  • Cook Time: 25 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 1 onion, finely diced
  • 3 tbsp extra virgin olive oil
  • 3-4 courgettes, finely sliced
  • 5 eggs


1. Using a 18-20cm non-stick frying pan, sweat the onion in the olive oil for 5-6 minutes until soft but not coloured.

2. Add the courgettes to the pan, season and cook for a further 8-10 minutes over a medium-low heat, until the courgettes have softened and lightly caramelised.

3. Quickly beat the eggs together, season with salt and freshly ground black pepper and pour into the pan. Use a spatula to distribute the egg evenly through the courgettes. Leave to cook until the egg begins to firm up near the base of the pan.

4. Preheat the grill to a medium heat. Place the pan of frittata under the grill (keep the handle away from the heat or protected with foil) and cook for 4-5 minutes until the eggs are golden and set on top.

5. Slide the frittata onto a serving plate and cut into wedges.

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