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.

Shopping List

• 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

Method

1. Preheat the oven to 200°C, set to Convection, rack position B.
2. 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.
3. 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.
4. Beat the eggs in a large bowl, add the Parmesan, plenty of salt, pepper, basil, parsley and the courgettes.
5. Heat the butter in the frying pan and put in the garlic cloves to gently imbue their flavour into the butter, and then remove them.
6. 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 possible.
7. Cook for 15 minutes, then place in the oven for a further 15 minutes or so to complete the cooking.
8. Put the grill tray on top of the oven and place the serving plate on top to warm.
9. 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.
10. Take pan out of oven, turn the omelette upside down onto the warmed plate.
11. Serve after 10 minutes or so when it has cooled down. Do not chill.