Italian Spring Frittata
A healthy and delicious frittata, ideal for packed lunches and picnics!
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.