AuthorClaire TurnbullCategoryHealthy Everyday, Meat FreeThis 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.
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.
Add a third of a cup of grated cheese on top.
Bake in the oven for around 45 mins (or until egg is set) at 180 degrees.
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.
This recipe was created by Registered Nutritionist Claire Turnbull from Mission Nutrition. If you have been diagnosed with bowel cancer or are undergoing treatment, consult your doctor or dietitian for specific advice before making changes to your diet.
Ingredients
Directions
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.
Add a third of a cup of grated cheese on top.
Bake in the oven for around 45 mins (or until egg is set) at 180 degrees.
Serve with your choice of salad and chutney.
