A classic frittata recipe - with delicious juicy courgettes, nestled in delicious set eggs, with salty parmesan.
4 sprigs thyme
salt and pepper
6 tbsp olive oil
1 red onion, thinly sliced
1 garlic clove, thinly sliced
1 large courgette, grated
400g/14oz can cannellini beans, washed and drained
5 free-range eggs
30g/1oz parmesan cheese, or similar vegetarian hard cheese, grated
Make a herb seasoning by finely chopping the thyme leaves and mixing them with a little salt and pepper.
Sweat the onions and garlic in a little oil until softened, then add the courgette and beans and cook gently for 3-4 minutes.
Add the thyme and seasoning and pull the pan off the heat and allow to cool slightly.
Break the eggs into a bowl and beat well, add the warm ingredients from the pan, and fold together.
Return the pan to the heat and tip in the contents of the bowl. Stir with a spatula for a couple of minutes until the frittata begins to set. Cook on the lowest heat until just firm.
Turn out, scatter with parmesan and serve with a tomato and mixed leaf salad.
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