I was walking back from rowing this afternoon with Sophie and we got talking about food and cooking. I admitted I had a courgette left over from my escapades with a ratatouille. I didn't know what to do with it. Sophie suggested, among other things, a courgette frittata. It's superb. And I feel sooo healthy.
Ingredients
Method
Grate the courgette into a pot - I used a measuring jug - and then add in the egg. Stir vigorously with a fork then add in lots of black pepper and a good pinch of salt - this gives it flavour. I then added a bit of cheese; check the video on YouTube to see just how much. There's not a lot.
Pop a knob of butter in a frying pan and when it's melted pour in the mix. Spread it out a bit so it's not a massive lump and then let it cook for a bit. Shake the pan to ensure it doesn't stick and peek underneath with a wooden spoon.
The best way to flip it is to do a pancake type flip (see video). Once you have done this, let it cook on the other side then eat! Can add ketchup if you like.
- Half a courgette
- 1 egg
- A sensation of strong cheddar
- Salt and pepper
Method
Grate the courgette into a pot - I used a measuring jug - and then add in the egg. Stir vigorously with a fork then add in lots of black pepper and a good pinch of salt - this gives it flavour. I then added a bit of cheese; check the video on YouTube to see just how much. There's not a lot.
Pop a knob of butter in a frying pan and when it's melted pour in the mix. Spread it out a bit so it's not a massive lump and then let it cook for a bit. Shake the pan to ensure it doesn't stick and peek underneath with a wooden spoon.
The best way to flip it is to do a pancake type flip (see video). Once you have done this, let it cook on the other side then eat! Can add ketchup if you like.
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