A frittata is an Italian omelette made with chunky fillings to
create a meal in one dish. A frittata is served open faced, not
folded like a French omelette. You will need a small non-stick
frying pan, approximately 18cm (7 inch), with a heatproof handle,
and a large flat serving plate. We used the Dualit Mini Oven to
make this recipe.
- 600g (1½ lbs) courgettes (about 4 medium sized)
- 4 tbsp vegetable oil
- 5 eggs
- 60g (2oz) freshly grated Parmesan
- a few basil leaves (if you have them)
- 4 tbsp finely chopped parsley
- 40g (1½ oz) butter
- 3 large cloves garlic, lightly
- crushed in their skins
- salt and pepper
- Preheat the oven to 200°C, set to Convection, rack position
- Cut the ends off the courgettes and wipe clean. Slice finely,
into 4mm (less than ¼ inch) thin rounds. Heat the oil in two pans,
or cook in two batches.
- Toss the courgettes in a little salt and fry gently (they
should steam). When the skins are bright green and they have lost
some of their moisture, put into a sieve to drain and cool.
- Beat the eggs in a large bowl, add the Parmesan, plenty of
salt, pepper, basil, parsley and the courgettes.
- Heat the butter in the frying pan and put in the garlic cloves
to gently imbue their flavour into the butter, and then remove
- When the butter begins to foam and before it has coloured, add
the egg and courgette mixture and turn down the heat as low as
- Cook for 15 minutes, then place in the oven for a further 15
minutes or so to complete the cooking.
- Put the grill tray on top of the oven and place the serving
plate on top to warm.
- When ready, the frittata should be just set, feel spongy when
you press the centre, and the tip of a pointed knife should come
out clean when inserted.
- Take pan out of oven, turn the omelette upside down onto the
- Serve after 10 minutes or so when it has cooled down. Do not