Cut into wedges and serve garnished with parsley.
Ingredients
- 4 tblsp extra virgin olive oil (divided)
- 1 onion (finely sliced)
- 2 medium courgettes (diced about 1½cm)
- 7 eggs (free-range and organic if possible)
- 1 tsp chopped thyme
- 1 tsp chopped parsley
- 50 g grated parmesan
- salt and freshly ground black pepper
Method
- Heat 2 tbsp of the olive oil in an ovenproof frying pan.
- Add the onions and thyme and sauté until the onions are soft and slightly caramelised.
- Add the diced courgettes and cook over a medium heat for 5 minutes.
- Meantime, in a bowl, mix together the eggs, parsley, Parmesan, salt and pepper.
- Using a slotted spoon, lift the onions and courgettes from the pan and place into the egg mixture, stirring to coat.
- Wipe out the pan with kitchen paper and heat the remaining 2 tbsp of oil.
- Add the egg mixture to the pan and cook over a very low heat, until the egg begins to set.
- To prevent the frittata from sticking, use a metal spatula to lift it and allow the uncooked egg to run underneath.
- Preheat the grill to a medium high heat. The frittata will have set around the edges and will still be unset in the centre. Transfer to a grill at this stage.
- Place the frittata under the grill for about 5 minutes, until the base is set and golden.
- To remove it from the pan, place a plate over the frying pan and invert the pan. The frittata should just pop onto the plate (take care, as the pan will be very hot).
- Cut into wedges and serve garnished with parsley.
