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Italian courgette and herb frittata recipe

Italian courgette and herb frittata recipe

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  • Recipes
  • Ingredients
  • Vegetable
  • Squash
  • Courgette

Courgettes are a classic ingredient in Italian frittatas. Any leftovers are great in a sandwich the following day!

Be the first to make this!

IngredientsServes: 4

  • 2 tablespoons shallots, finely chopped
  • 2 tablespoon olive oil
  • 350g coarsely grated courgettes
  • 5 fresh eggs
  • 2 1/2 tablespoons water
  • salt and freshly ground pepper, to taste
  • 2 tablespoons grated Parmesan cheese
  • 1/2 tablespoon freshly chopped oregano
  • 1/2 tablespoon freshly chopped mint

MethodPrep:10min ›Cook:15min ›Ready in:25min

  1. Heat the oil in an oven-safe pan; add the shallots and cook for a few minutes, stirring often. Add the grated courgettes and cook for 5 minutes, stirring from time to time. Cover and cook on medium-low heat until the courgettes are completely soft, about 10 minutes.
  2. In the meantime, crack the eggs in a bowl and lightly beat them. Add water, season with salt and pepper, grated cheese, oregano and mint.
  3. Heat the oven grill.
  4. Slowly pour the egg mix into the pan with courgettes; stir with a fork to spread the mixture evenly in the pan. Cook on low heat until the eggs start to firm up. Once the edges are firm, run a spatula under the frittata and shake the pan to prevent from sticking.
  5. Transfer the pan onto top shelf in the oven and cook under the preheated grill for a couple of minutes with the door ajar, until the frittata puffs up slightly. Remove the pan from the oven carefully, (the handle might be hot) and let stand for a couple of minutes. Transfer the frittata onto a serving plate, slice and serve.


If your courgettes have flowers attached, remove them and rinse under running water; slice and add to the pan 3 minutes after the grated courgettes.

See it on my blog

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Courgette and herb frittata from In One Pot: Fresh Recipes for Every Occasion (page 32) by Blanche Vaughan

Are you sure you want to delete this recipe from your Bookshelf? Doing so will remove all the Bookmarks you have created for this recipe.

  • spring onions
  • ground allspice
  • feta cheese
  • mixed herbs
  • courgettes
  • eggs

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Yotam Ottolenghi’s courgette and ciabatta frittata

This courgette and ciabatta frittata is a regular feature at home on the weekend, when my husband Karl and I are feeding friends. We tend to serve it with a mixed herb and leaf salad dressed with lemon juice and olive oil and a few chunks of feta crumbled over.

The frittata manages to be light, fluffy and comforting in a way that you can only get when you soak bread with milk and cream. Don’t waste the ciabatta crusts: they can be blitzed into fresh breadcrumbs and freeze well. This can be baked about 4 hours in advance and then warmed through for 5 minutes before serving. Ideally it should be eaten on the day it is baked, but it will keep in the fridge for 1 day just warm through for 10 minutes.

Jonathan Lovekin

500g ciabatta, crusts removed, roughly torn (250g prepped weight)
200ml whole milk
200ml double cream
2 large garlic cloves, peeled and crushed
6 large eggs, lightly beaten
¾ tsp ground cumin
80g Parmesan, finely grated
2 medium courgettes, coarsely grated (430g prepped weight)
25g basil leaves, torn
2 tbsp olive oil
salt and black pepper

1. Preheat the oven to 180C fan (200C/gas 6).
2. Put the ciabatta, milk and cream into a medium bowl and mix well. Cover and set aside for 30 minutes, for the bread to absorb most of the liquid.
3. Put the garlic, eggs, cumin and 50g of Parmesan into a separate large bowl with ¾ teaspoon of salt and ¼ teaspoon of pepper. Mix well, then add the bread and any remaining liquid, followed by the courgettes and basil. Stir gently.
4. Place a 20cm x 25cm baking dish in the oven for 5 minutes, until hot. Remove from the oven, brush with the oil, and pour in the courgette mix. Even out the top, and bake for 20 minutes. Sprinkle the last of the Parmesan evenly on top of the frittata, then bake for another 20-25 minutes, until the frittata is cooked through – a knife inserted in the centre should come out clean – and the top is golden-brown. Set aside for 5 minutes, then serve.

Ottolenghi Simple by Yotam Ottolenghi with Tara Wigley and Esme Howarth will be published by Ebury on Thursday, price £25. To order a copy for £20 (a 20 per cent discount) until 17 September visit or call 0844 571 0640 p&p is free on orders over £15.

Fresh Herb Frittata

Frittatas are literally one of the easiest recipes to make. Also I love using my cast iron skillet. So in my mind, this recipe is a brunch win-win!

Frittatas have been trendy for years now, but for anyone that hasn’t ever made one, they’re crazy easy, but there are a few key components that you need to know…

1) they are an egg based dish similar to an omelette… like an open faced omelette.

2) they are Italian in origin.

3) the word frittata translates to “fried” so you know you’re about to eat something decadent and amazing.

4) you can throw whatever the heck you want into the egg mixture and it’ll probably turn out amazing as long as you have the correct ratios of eggs:milk:cheese.

5) the correct ratio of eggs:milk:cheese (for a frittata being made in a 10-inch skillet) is– 8 eggs: 1/2 cup heavy cream: 1/2 cup cheese.This “recipe” of sorts (because, really, this is a method, not a recipe), was basically just a compilation of everything that Sarah had in her fridge that day. This included fresh herbs from this recipe, fresh scallions from this recipe, heavy cream from this recipe, and some irish dubliner that I just happened to have lying around. Because who doesn’t have irish dubliner always lying around…? (#fatkidsunite)

This is honestly less of a humble brag- I’m more creatively frugal than you- moment, and more of an illustration that you too can literally use whatever leftover veg (or even meat!) that you need to use up before it goes bad. I always get sad throwing away soggy and smelly bags of use-to-be-herbs, so this gave me an excuse to use them up before the inevitable decomposition began. I think this recipe would also work well with arugula, mushrooms, onions, or any type of pre-roasted vegetable.

And thus! With minimal preparation and happy avoidance of grocery stores, this fresh herb frittata was born straight out of the Gourmet Gourmand oven.SO! As advertised, let’s talk method: The ingredient prep is super easy. Just get a big bowl and literally dump all the ingredients together and whisk them together. You do want to season your frittata at this stage with salt and pepper (although if you are adding a generous helping of irish dubliner go light on the salt) so that the finished product tastes delightfully seasoned instead of bland.

Meanwhile begin heating some olive oil in a skillet over medium heat. Then just pour in the egg mixture and set your timer to 5 minutes, and wait!. Do not be tempted to fuss with your eggs or “check” the underside. It won’t burn, I promise! You have my permission to turn it down to medium-low if you’re getting worried… But, the last thing you want to do is to fuss and have a frittata turn to scrambled eggs or disrupt the beautifully puffed topping.Speaking of the topping… now’s the time you want to sprinkle some more irish dubliner all over your frittata for extra cheesiness.

Then, after you’ve set the bottom of the frittata, pop the whole thing into a preheated oven and bake for about 10-12 minutes. You’re looking for the frittata to be puffed all over, and browned on the edges, but will likely not be browned on the top. This is just fine because if you took the frittata the whole way and browned it, it most certainly would be overcooked.

There is nothing worse than eggs the texture of shoe-leather, amirite?

If you desire a browned lid on your egg-y masterpiece, I recommend popping it in the broiler for a few seconds to a minute (depending on how aggressive your broiler is.. mine tends to be quite aggressive so I err on the side of seconds). Serve your frittata straight from the cast iron skillet, or! you should be able to easily slide a spatula under the frittata and lift it completely out of the pan for serving.

Courgettes and zucchinis are essentially the same vegetable but are called different things in different countries. In the UK, they are known as a courgettes, but in the US, they are called zucchini.

Technically though, there is a difference between the two. The names are used to refer to that same plant, but which is growing at a different stage of plant's development. The courgette is younger and therefore slightly smaller than the older and larger zucchini.

For any recipe on this blog that uses courgette we are also referring to a zucchini too. For more UK/US food terms see our chart of food translations.

  • 4 Tablespoons Butter
  • 1 Dozen Fresh Eggs
  • 1/2 Cup diced onions
  • 1 1/2 Cup Fresh Herbs - very finely chopped

1. Choose a skillet that is 8" to 12" wide and minimally 2" deep. Make sure that you have a plate that is a few inches wider than the size of the skillet so that you can use it to assist with flipping the frittata over part way into cooking. 2. Heat the skillet to medium and add butter and onions. 3. Cook onions until translucent (about 4 minutes). 4. Crack the eggs into the pan and add the herbs. Mix only enough so that the yolks and whites combine. 5. Cook until edges start to pull away from the sides of the pan, 5-7 minutes. 6. Use a large plate to help you flip the frittata: put the plate over the top of the pan, quickly invert the pan over onto the plate, and then slide the frittata back into the pan. 7. Cook for additional 5 minutes. 8. Remove from pan, allow to cool for 5-10 minutes, and then slice into bite sized pieces.

One Pan Meal: Zucchini Sausage Breakfast Frittata

Summer frittata breakfast in cooked and baked in one pan: zucchini, summer corn, sausage and caramelized onions with herbed goat cheese.

I like breakfast food. I will absolutely make eggs or pancakes or waffles for dinner. But I'm happiest if said breakfast food takes on a more savory element that typical lunches or dinners have. Example: leftover pizza for breakfast is one of the greatest things. And we all know I like efficiency. So let's make a frittata that uses one pan total, that creates a full savory meal in a single dish that makes fantastic leftovers. Oh, and if you have leftover summer produce lingering around, this is the perfect recipe to modify for that. Tomatoes? Make a bruschetta like topping. Green beans? I mean, hell, why not? Or, more likely, lots of zucchini. It's another recipe to use up zucchini (but make sure you use young, small zucchini-seedy tough zucchini is not going to be good in here).

Let's not forget the cheese before we move on. Many frittata recipes have standard cheddar cheese mixed inside or on top. And that's fine, but I find that for flavor balance it's sometimes not the best choice, especially with caramelized onions and hot sausage involved. You need something stronger and more pronounced. That brings us to the herbed goat cheese on top. Two things here: one is the visual element. How cool are these? I was thinking about last summer when Chef Ryan and I did a dinner with a few other women in food and she made little goat cheese appetizers with edible flowers. I like how these stand out against a busy frittata back ground but the second bit which is how really like how they concentrate the flavor. When Chris and I ate this after shooting, I enjoyed taking little forkfuls with each bite intentionally.

One reason this recipe works in a single pan is because it's cast iron. Let me rephrase. it's seasoned cast iron. That means it heats evenly and is virtually non-stick. It can go from stovetop to oven. This cast iron pan was my grandma's. She gave me two of her three when they downsized and I use it nearly daily. Cast iron gets better as you use it so if you have one, work it.

Preparation for Frittata recipe

  • For the frittata recipe, preheat the oven at 400 degrees Fahrenheit.
  • Now crack all the eggs in a large bowl, add full cream milk and salt as per taste.

  • Add the cheese and mix the egg yolk, whites, and herbs. Keep it aside.
  • Till then cut all the vegetables finely and keep them aside.
  • When the vegetables are cut and ready, add any spices and herbs before adding the egg mixture to it.

Sweet potato, courgette and herb frittata with pesto

It contains vegetables, a good source of protein and carbohydrate. The vegetables can be varied depending what you have available.


2 small sweet potatoes, thinly sliced

2 courgettes, pared into ribbons with a potato peeler

sea salt and freshly ground black pepper

4 tbsp pesto, fresh if possible

Preheat the oven to 200°C (400°F/Gas 6). Heat a little olive oil in an ovenproof frying pan, approximately 20cm across. Place the sweet potatoes and onion in a large frying pan and cook gently for 10 minutes until soft.

Add the courgette ribbons to the pan continue to cook the vegetables gently for another five minutes. Remove the sweet potato, onion and courgette from the frying pan and set to one side.

In a medium sized bowl whisk the eggs and Oat Milk together and season with a little salt and pepper. Swirl a tablespoon of olive oil around the frying pan and when hot pour in the egg mixture. Cook gently for about 7 minutes until the frittata is just beginning to set.

Carefully loosen the edges and bottom of the frittata to prevent burning. Scatter the cooked vegetables evenly over the top of the frittata and continue to cook on the hob for a minute or two.

Transfer the frittata to the oven and cook for about five minutes, or until the frittata is just set in the middle and golden brown. Remove from the oven and dribble with pesto.

Buy online

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Courgette, ricotta and mint frittata

Prep 15 min
Cook 25 min
Serves 4

400g courgettes
Olive oil
Salt and black pepper
6 large eggs
250g ricotta
1 small handful of mint,

Top, tail then slice the courgettes into 3mm-thick rounds and pat dry. In a large, nonstick or cast iron frying pan over a medium-low heat, fry the courgettes in olive oil with a pinch of salt until soft and lightly golden, turning often. Tip on to a plate to cool slightly.

In a bowl, whisk the eggs, ricotta, salt and pepper. Add the courgettes and ripped mint, then stir again.

Wipe the pan clean, pour in a little more oil and put over a low flame. Pour in the egg and courgette mixture, then cook for 15 minutes, agitating the surface with a fork so that it cooks through. Lift the edge to check the bottom is lightly golden then, when the frittata is almost set but still wet on top, use a lid or plate to carefully invert it, and continue to cook for another couple of minutes on the other side. Slice and serve with a tomato, cucumber, red chilli and mint salad.


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