COURGETTE, POTATO AND DILL FRITTATA

COURGETTE, POTATO AND DILL FRITTATA image

Yield 4 People

Number Of Ingredients 9

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6 medium-size new potatoes, scrubbed
2 tbsp olive oil
1 large courgette, cut into 1cm slices
1 garlic clove, crushed
6 large organic eggs
1 rounded tbsp freshly chopped dill
2 tbsp freshly grated vegetarian parmesan
Sea salt and freshly ground black pepper
1 tsp butter

Steps:

Cook the potatoes in boiling salted water for 20 minutes or until tender. Drain, allow to cool, then cut into slices. Heat 1 tbsp of the olive oil in a large frying pan and cook the courgette slices over a high heat until golden on both sides. Remove from the pan and cool. Add the remaining oil to the pan with the sliced potatoes and sauté until golden, then add the crushed garlic and cook for a further 30 seconds. Remove from the pan and cool. Whisk the eggs together with the chopped dill and half of the vegetarian parmesan and season with salt and pepper. Preheat the grill. Melt the butter in a 20cm frying pan and add the sautéed veggies in an even layer. Pour the cheesy egg mixture around the vegetables, scatter with the remaining parmesan and cook over a low-to-medium heat for 3-4 minutes until the egg starts to set. Slide the pan under the grill and continue to cook until the top is set, golden and bubbling. Cool briefly and then cut into wedges to serve.