This super simple lunch dish has been a staple on Retreat since we first started.
You can enjoy it hot or cold.
The great thing is that even though this frittata serves 6 it keeps really well in the fridge for 2-3 days so is perfect to take to work with salads.
Be sure to use fresh courgettes or the water content might be too high and you will end up with a wet frittata that does not set well.
- 1 teaspoon rapeseed oil
- 1 small onion, chopped
- 3 courgettes, grated
- 175 g (6 oz) frozen peas, defrosted
- 2 teaspoons fresh tarragon, chopped
- 2 tablespoons fresh parsley, chopped
- 8 eggs, beaten
- large splash milk
- 25 g (1 oz) parmesan cheese, grated
- salt and pepper
To make your frittata
Heat the oil and gently fry the onion until soft but not brown.
Add the courgettes and cook on a low/medium heat for 5 minutes.
Add the peas and herbs to the mix.
Season the eggs with salt and pepper, add the milk and beat until smooth and then pour over the vegetables.
Reduce the heat and cook for 3-4 minutes.
Scatter cheese on top then pop under a medium grill for 5 minutes until the top is solid and golden brown.
Serve with a green salad.
Conscious Cooking
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