A courgette frittata is an Italian dish made with eggs, and is most similar to a quiche. The word frittata comes from the Italian word for fried, and a frittata usually contains a mixture of meats, cheeses, vegetables and sometimes even pasta. This classic frittata recipe makes use of a pesto sauce to save some time, and some courgettes (zucchini) to add flavour and texture.This recipe was kindly provided by Sacla, who produce a wonderful range of authentic Italian foods.
- 2 courgettes (cut into thin round slices)
- 2-4 tsp sacla' classic basil pesto or organic green pesto
- 2 garlic cloves (crushed)
- 6 eggs
- 2 tbsp butter
- 2 tbsp water
- salt & pepper
- Melt one knob of butter in a frying pan on a medium heat and add the garlic and courgettes. Fry gently until the courgettes are cooked through.
- Place the courgettes in a fine sieve. Cover with a small plate and add a weight.
- Leave to drain for 30 minutes.
- Whilst draining the courgettes; whisk the eggs with the water until light and fluffy. Add the Sacla' Pesto and to the mixture and then season with salt and pepper.
- Melt the last knob of butter in the frying pan and turn to a medium heat. Arrange the courgettes evenly across the base of the frying pan and pour over the beaten egg. Leave to cook gently for a few minutes. Keep the heat on medium to low (so it does not burn the bottom of the frittata) and start to ease the frittata away from the edge of the pan.
- When the base looks set but the frittata is still uncooked on the top, place it under a hot grill until it is cooked through.
- Allow to rest for a minimum of 2 hours in the fridge.
- When ready to serve, flip onto a chopping board and cut into 2in/5cm circles with a pastry cutter, or cut into thin slices. Serve cold or warmed through (approximately one minute in a microwave). The frittata can be made 24hours in advance and refrigerated.
If you love Italian food, you might find our article about Italian Food Terms useful.