This is a twist on one of my favourite omelette recipes. A frittata is so simple to put together and ideal to whip up for a lunch for unexpected guests, to have on hand for lunch boxes or even a great option for a no-fuss dinner, made with what you have at hand in the fridge.

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Spiralized Frittata Recipe
Yields6 Servings
 3 large courgettes, spiralised (Remove excess moisture with a paper towel)
 Zest of 1 large lemon (or 2 small)
 8 free range eggs
 70 g feta, cubed
 A handful of mint, finely chopped
 Salt and pepper to season
  cup grated cheese
1

Beat the eggs in a bowl, then combine with towel-dried spiralised courgette, feta, lemon zest, mint, salt and pepper. Transfer to a greased, non-stick 20cm round dish.

2

Add a third of a cup of grated cheese on top.

3

Bake in the oven for around 45 mins (or until egg is set) at 180 degrees.

4

Serve with your choice of salad and chutney.

Top Tips:

  • I use my electric Kenwood Spiralizer for this recipe.
  • You can choose to grate courgettes rather than spiralise. For fast, easy grating, I use the grating blade that comes with a food processor.

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Ingredients

 3 large courgettes, spiralised (Remove excess moisture with a paper towel)
 Zest of 1 large lemon (or 2 small)
 8 free range eggs
 70 g feta, cubed
 A handful of mint, finely chopped
 Salt and pepper to season
  cup grated cheese

Directions

1

Beat the eggs in a bowl, then combine with towel-dried spiralised courgette, feta, lemon zest, mint, salt and pepper. Transfer to a greased, non-stick 20cm round dish.

2

Add a third of a cup of grated cheese on top.

3

Bake in the oven for around 45 mins (or until egg is set) at 180 degrees.

4

Serve with your choice of salad and chutney.

Spiralized Frittata