Baked courgette and herb frittata recipe
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eggah, which is traditionally flavoured with spices, herbs, vegetables and sometimes meat.
This vegetarian version has the distinctive flavour of allspice with lots of dill, coriander, courgette, spring onions and spinach. For convenience, it is baked in the oven.
Prep time: 15 minutes | Cooking time: 25 minutesÂ
SERVES
6 spring onions, thinly sliced diagonally
250g baby leaf spinach
2 courgettes, coarsely grated
1 handful coriander leaves, roughly chopped
15g butter
3 tbsp toasted almonds, slivered
METHOD
Heat a large, ovenproof frying pan over a medium heat. Add the oil and spring onions and cook for one minute. Then add the spinach and cook for two to three minutes until wilted, turning the leaves with tongs so they cook evenly. Add the garlic and courgettes to the pan and cook for a further minute, stirring, until softened. Tip into a bowl and leave to cool.
Rainbow vegetable gratin recipe
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To make this beautiful vegetable dish into a complete meal, serve it with a source of protein such as a couple of poached eggs, some roasted chicken, baked or steamed fish, or sprinkle with toasted pine nuts, chopped nuts or seeds before serving.
Prep time: 30 minutes |
1 tbsp olive oil, plus extra for drizzling
1 medium sweet potato (ideally long and thin)
1 parsnip
200ml vegetable stock
Parmesan, to garnish (optional)
Preheat the oven to 200C/180C fan/gas mark 6.
Peel the shallots or onion, halve lengthways and slice thinly. Heat the olive oil in a heavy-based frying pan, then add the shallot or onion slices. Cook for 10-15 minutes over a low heat, stirring frequently.