A MEAL YOU CAN MAKE

Courgette frittata

A gently baked courgette and cheese omelette with bread and tomato.

About 52 minutes · 2 servings · Hob · large lidded pan · Fan oven · large roasting dish · knife · board · measuring tools

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Ingredients · 2 servings

Allergens: Egg, milk and wheat/gluten. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.

Estimated nutrition per serving

~448 kcal · 26g protein · 39g carbohydrate · 22g fat.

Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.

The method

  1. Get everything ready

    Slice 300g courgette (thin half-moons), 100g onion (thinly sliced) and 150g tomatoes (sliced). Beat 4 whole eggs with 30g vegetarian hard cheese (grated) in a bowl. Set out a small lined roasting dish.

  2. Soften the vegetables

    Heat 15ml olive oil over medium heat. Stir onion and courgette until tender and excess moisture has cooked away. Spread in the roasting dish, then pour the egg mixture over evenly.

  3. Set the oven

    Set the oven to 180°C fan. Clear a shelf and leave room for air around the tray.

  4. Let the oven heat

    Allow about 10 minutes, then check the oven indicator shows 180°C fan. Extend this wait if necessary.

  5. Put the dish in the oven

    Use dry oven gloves to place the prepared dish on the cleared shelf. Set the cooking timer after closing the door.

  6. Set the frittata

    Bake until the centre is fully set with no runny egg; gently shake the dish to check. A clean probe in the centre should reach 75°C for 30 seconds. Extend cooking if needed.

  7. Check and serve

    Lift the hot dish with gloves and cut the frittata into portions. Serve with bread and sliced tomatoes.

    Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.

  8. Make the kitchen ready again

    Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.

Cooling, storing & reheating

Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.

Owner-reported kitchen testing covers this recipe at 2 and 4 servings.

Preparation: about 7 min · Cooking: about 28 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.

Recipe background and sources

Italian-inspired · oven-finished. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.

Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.

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