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Monday, 13 May 2013

Food: Courgette Frittata

courgette frittata
So in my last post I said I was making spaghetti bolognese for tea. Well, that didn't happen. I managed to buy all the ingredients to make it, apart from the mince! Argh. I've done that far too many times. I get so distracted by the smaller, less important ingredients and forget to buy the most important one. So no spaghetti bolognese for us for tea. Instead, I had to look into our near empty fridge and cobble together a dinner made out of very few ingredients. I decided upon courgette frittata. Luckily it was delicious so Martin didn't feel like he was missing out (too) much.
Serves 2 very greedy people
5 large eggs
1 onion, chopped
2 courgettes, finely sliced
salt and pepper
a little olive oil

1. Boil the courgette in boiling water for 4 minutes. Drain.
2. Fry the courgette slices with a little oil, garlic and onion until the onion turns translucent (about 5 minutes).
3. Whisk up the eggs together with a generous seasoning of salt and pepper.
4. Add the courgette mixture and eggs to a large frying pan and cook over a medium heat for a few minutes.
5. Cook the top of the frittata under a medium grill, until golden brown. By this time, the frittata will have fluffed up beautifully.
6. Allow to cool slightly before serving large slices.

courgette frittata served with quinoa salad and cottage cheese
How have we still not managed to go to ASDA? Today for lunch I found myself AGAIN scrabbling about in the bottom of the fridge in the hope of finding something nutritious, filling and hopefully tasty. I ended up making a cross between a stir fry and pad thai. It was a fried egg noodle and vegetable 'surprise'. Very quick to rustle up and it kept me full for most of the day. I just wish I'd had a few peanuts to sprinkle on top.

Fried egg noodle vegetable 'surprise'
Serves 2
2 wholewheat egg noodle nests
2 eggs
1/2 sweetheart cabbage, finely chopped
1 tsp ginger, finely chopped
1 garlic clove, finely chopped
1 red chili, finely chopped
1 tbsp soy sauce
1/2 tbsp fish sauce
2 tbsp frozen peas
1 courgette, sliced
1 tbsp peanuts, roughly chopped
1 tbsp oil
salt and pepper

1. Begin by boiling the noodles and peas for 4 minutes. Drain.
2. Heat a little oil in a frying pan, add the garlic, chilli and ginger and cook for a few minutes. Add the courgette, noodles, cabbage, soy sauce and fish sauce. Stir fry over a high heat for 3 minutes.
3. Crack the eggs into the pan and use the residual heat to cook them through. Season with salt and pepper.


  1. I just made something for dinner that was a lot like your courgette frittata-- zucchini pancakes. And for the same reason; I was trying to use up the ingredients that I had on hand. The pancakes were very good, your frittata looks good too (I love frittatas!). The good part about scrounging in the fridge for dinner ingredients is that nothing gets wasted.

    1. Yes, definitely! It's always good when there's not a lot in the fridge as you become far more inventive with what you do with your ingredients. I will need to look up zucchini pancakes!