Oven-baked courgette frittata

I recently reinstated my veg box delivery but opting for Abel & Cole for a change, instead of Riverford. Not that I had any problems with Riverford; I thought they were great, but the fact that you can skip any fruit or veg you don’t want appealed to me, as I used to end up with hundreds of mud-covered carrots which, not owning a rabbit or a carrot-eating cat, usually ended up in the bin.

The problem with skipping something in your delivery is that you don’t know what it’ll be replaced with and when I skipped potatoes one week, I received beetroot instead. What the hell was I supposed to do with that? (Well, actually I grated it and had it in a salad and it was fine with the added bonus of turning the feta cheese a nice pink colour.)

But wanting to avoid any more ‘what the hell do I do with that?’ vegetables, although I’ve had a delivery of courgettes for two weeks running, I decide to keep the courgettes and find a nice recipe for them. Having eggs to use up in the fridge, a frittata seemed to be the obvious choice. Although, having an oven with a grill that doesn’t work, it had to be an oven-baked frittata and the last time I made a frittata and put it in the oven instead of under the grill, it turned out to be a soggy mess.

Still, Google came to my rescue and I found an oven-baked frittata recipe which I can’t link to, as I just scribbled down some notes into my notebook and can’t remember where I found it.

I also used the cherry tomatoes that came in the box and it turned out perfectly, which is more than can be said for the home-grown potatoes that I overcooked into near-disintegration.

frittata 006Oven-baked frittata (serves 2)

Ingredients
Olive oil
1 courgette, diced
75ml milk
1 tbsp cornflour
3 eggs
70ml single cream
25g cheese
70g cherry tomatoes, quartered

Method

  1. Fry the courgette for 5 minutes
  2. Blend a little milk with the flour, add eggs, cream and rest of the milk
  3. Season with salt and pepper
  4. Add the cheese
  5. Pour mixture into an oven-proof dish
  6. Add the courgettes and tomatoes
  7. Cook for 25-30 minutes on 200c
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1 comment

  1. You could use the non-stick bit of the pizza oven and the top element alone for the frittata in a grill experience. But I’ll not say too much or you’ll have me cooking it. And that wouldn’t do at all!

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