Courgette, Bacon, Basil & Parmesan Frittata

When I tell new customers that I write a blog with Simon, to help them use up their veg boxes every week, they always reply “But are the recipes quick and easy?”  So, this week, here are three variations on a theme.  Frittata, an Italian style omelette can be packed full of seasonal vegetables and makes a great lunch or brunch in no time.

Courgette, Bacon, Basil & Parmesan Frittata

Serves 2

Extra virgin olive oil

6 rashers of thinly cut smoked streaky bacon

3 courgettes, thinly sliced

75g parmesan, finely grated

Small bunch of fresh basil

4 large eggs, beaten

Sea salt and freshly ground black pepper

Pre-heat oven to 170C. Heat some oil in a medium non-stick, ovenproof frying pan. Cut the bacon into lardons and fry until golden brown and crispy. Add the courgettes and cook over a medium heat with a pinch of salt, for about 10-15 mins until completely collapsed, soft and golden. Add the basil and cook for a few minutes more.  In a bowl lightly whisk the eggs. Add the courgettes and season lightly with sea salt and freshly ground black pepper. Add the parmesan. Wipe out the frying pan. Add a dash of olive oil. Put the pan back on a medium heat. Pour in the egg mixture and leave on the heat, just until the bottom and sides begin to set. Put in the oven until just firm, about 10 minutes. It is up to you whether you flip the frittata over or serve it the same side up. Cut into wedges and serve with a nice salad.

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