A beautiful, easy dish that packs healthy veggies into a delightful treat!
Frittata is the Italian version of an omelette, but better (at least that’s what Italians think..). This recipe is very versatile and you can adapt it to any veggies you prefer, or whatever is in season. For this frittata recipe I am using leeks, zucchine (courgette), feta, and some cherry tomatoes.
Jump to RecipeI like to cook this frittata on a Sunday and then bring it to work for my packed lunches – that way I get a delicious, healthy and portable lunch that is packed with protein, veggies and happiness. Win-win! You can also serve it hot, with a nice salad on the side.
To flip or not to flip? That is the question.
Here, my friend, you have two roads ahead of you. You can choose safety, by putting the frittata under your oven grill to finish cooking it (make sure that your pan does not have a plastic handle, or that could end up pretty badly). Or, you can choose to be brave, and flip it. This is not like a pancake flip – after all your frittata is pretty heavily loaded with delicious food – this is a frittata flip, which is a different thing altogether. Firstly you must check that the frittata is cooked at the bottom by gently lifting it with a spatula. You also don’t want the top to be too runny. Once you have established that those criteria are fulfilled, go ahead and gently slide your frittata on a plate. And now is the time for bravery. Take the plate and confidently flip it upside down back into the pan, so that the side that was raw will now finish cooking. That’s it – you are now a frittata master and I salute you. To know if your frittata is ready, stick a fork in the middle of the frittata to check that the egg is not runny.
Italian Spring Frittata
Ingredients
- 6 eggs
- 1 leek
- 1 courgette
- 10 cherry tomatoes
- 100 g feta
- salt
- pepper
- olive oil
Instructions
- First of all, chop your leek and your courgette finely. I like to cut the courgette in quarters and then slice it in small half moons.
- Gently saute' the veggies in a pan with a little bit of oil for about 5 to 10 minutes, season with salt and pepper, and add a little bit of water so they will cook gently and won’t burn.
- Once the veggies are cooked, set them aside to cool down for at least 10 minutes. This is a simple, but important step (if you put them into your egg mixture straight away, you will end up with scrambled eggs, rather than a beautiful, fluffy frittata).
- In the meantime chop the tomatoes in quarters, and whisk the eggs. Once the veggies have cooled down, add them to egg mixture, together with the tomatoes and the feta (crumbled or chopped, according to your own preference).
- Add oil to the pan (generously, as you don't want the frittata to stick to the bottom of the pan, but not too generously, as you are not looking to deep fry it either), and let it heat up gently, then pour the egg mixture in.
- Let it cook for about 5 minutes, and either flip it (see post above), or finish cooking it under the oven grill.
And that’s it! Easy, healthy and wonderful. Buon appetito!
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