Servings: 4
Calories: 450kcal
Ingredients
For the frittata
- 6 free-range or organic eggs
- 2 tbsp double cream
- 1 courgette diced
- 1 large cooked potato diced
- ½ red onion diced
- 150 g cherry tomatoes halved
- 1 garlic clove crushed
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 knob of butter
- 1 drizzle of olive oil
- 150 g shaved or grated parmesan cheese
- Salt and black pepper to taste
Instructions
Build the base
- Heat the olive oil in a frying pan over a medium heat. Add the red onion and cook gently until softened and slightly sweet.
- Add the potato
- Add the diced cooked potato and leave it to colour slightly before stirring.
Cook the vegetables
- Add the courgette and cook until softened and any excess moisture has cooked off. Stir in the garlic briefly.
Build the flavour
- Add the butter and let it melt through the pan. Stir in the smoked paprika and allow it to warm through.
- Add the tomatoes
- Stir through the cherry tomatoes so they soften but still hold their shape.
Prepare the eggs
- Whisk the eggs with the double cream, salt, black pepper and half of the grated parmesan.
- Add the eggs
- Pour the egg mixture into the pan and gently shake to distribute everything evenly.
Cook gently
- Cook over a low heat until the edges are set and the centre is still slightly soft.
- Finish under the grill
- Place under the grill for 2–4 minutes, until just set and lightly golden.
Serve
- Finish with the remaining shaved or grated parmesan over the top and serve warm.
Notes
Hey Lolly's Top Tips
- Cook the courgette properly before adding the eggs. It holds more water than you think, and rushing it can make the frittata loose.
- Keep the heat low once the eggs go in. You want a soft set, not a rubbery one.
- The grill finish is quick, so stay close. Two minutes can be the difference between gently golden and overdone.
- Parmesan works twice here: melted into the eggs for savoury depth, then scattered over the top for that salty finish.
- Cold leftovers are lovely the next day, especially with salad, toast or a little chilli oil.
- This is flexible by nature — just cook watery vegetables first and add delicate bits, like herbs or tomatoes, nearer the end.
Nutrition
Calories: 450kcal
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