Pepper and courgette frittata

Name: Pepper and courgette frittata
Yield: 2 servings
Cuisine: italian
Ingredients: 200 g courgette; 150 g yellow pepper; 10 g vegetable oil; 1 g mixed dried herbs; to taste salt and black pepper; 4 whole eggs; 25 g cheddar cheese

A quick microwave frittata packed with soft courgette and sweet yellow pepper under fluffy eggs and melted cheese. Ready in under 15 minutes and just as good cold for lunch the next day.

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Nonna Maria's Tips

A simple summer egg frittata with softly cooked zucchini and peppers, bright with olive oil and just enough seasoning.

Use olive oil, eggs, zucchini, peppers, salt, black pepper, and optionally a small amount of grated Parmigiano or Grana Padano instead of cheddar.
Cook the peppers and zucchini first until softened and no longer watery, then add beaten eggs over low to moderate heat.

Avoid

⚠
Peppers and zucchini left undercooked and watery.
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Cheddar as the default cheese.

Ingredients

0/7 gathered

Serves 2

7 oz courgette

5 oz yellow pepper

½ oz vegetable oil

0 oz mixed dried herbs

salt and black pepper

4 whole eggs

0.9 oz cheddar cheese

Preparation

0/3 steps

Chop the courgette and yellow pepper into small, even squares. Place in a microwave-proof dish with the oil, mixed dried herbs and seasoning. Cover with an upturned plate and cook on HIGH for 3 minutes.

Beat the eggs with 30ml water. Stir the vegetables, add the eggs, cover and cook on HIGH for 1 min 30 secs. Stir well, pushing the cooked egg into the middle, then shake to level.

Cover and cook on HIGH for a further 2 minutes, then leave to stand for 3 minutes to finish setting. Scatter over the cheddar and microwave for 1 minute until melted, or brown under a hot grill. Cut into squares and serve warm or cold.