By Jane Curran
This creamy courgette and ricotta frittata is the perfect light and healthy meal to whip up at any occasion. Its velvety smooth texture makes it popular at dinner parties, but it is also a fabulous filling to have at lunch.
This courgette recipe is both delicious and healthy, so you can give yourself a treat without having a cheat day! Its minty flavour is refreshing, and the courgettes make this dish particularly yummy.
It is so easy to cook and takes less than half an hour, but the end result is so impressive that it will look shop-bought! It's a definite party piece if you're looking to wow all of your friends with this sophisticated and tasty dish.
HOW TO MAKE COURGETTE AND RICOTTA FRITTATA
- 1tbsp olive oil
- 2 large courgettes, sliced and salted
- 8 large free-range eggs, lightly beaten
- 100ml double cream
- 250g ricotta, whizzed up in a blender
- 90g Parmesan, finely grated
- 1tbsp finely chopped mint
You will need
- A 20cm non-stick ovenproof frying pan
Heat the olive oil over a medium heat in the frying pan. Add the sliced courgette and cook for 5 minutes or until turning golden brown.
Whisk together the eggs, double cream, ricotta and 70g of the Parmesan. Season to taste and stir through the chopped mint.
Heat the oven to 180C fan, gas 6. Pour the egg mixture over the courgettes and lower the heat. Cook until the edges are starting to set, about 5 minutes, then pop into the oven for 10-15 minutes until just set throughout. Leave in the pan for a few minutes then turn out. Serve with a green salad.
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