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Home Frittata met courgette en artisjokharten

Recipes

Easter may be long gone, but eggs are always a great idea! Whether you make it for lunch or dinner, frittata never disappoints. It's also incredibly easy to put together and endlessly versatile. Open your fridge, throw in whatever leftover cheese and vegetables you have, add some herbs — and voilà, you've got a delicious Italian frittata.

Not in the mood to go shopping? You've almost certainly got eggs in the house (right?) and there's probably an onion, some garlic, and maybe a stray tomato or aubergine lurking somewhere. Add a few herbs from the cupboard and you're good to go! This recipe has an Italian twist thanks to the courgette, thyme and artichokes — but feel free to get creative and use whatever you fancy. It's almost impossible to go wrong =)

Recipe

Frittata with courgette and artichoke hearts

This frittata with courgette and artichoke hearts is a flavourful and nutritious dish that you can easily prepare in the oven. Perfect as a light meal for lunch or dinner.

Course	Main course
Kitchen	Italian
Servings	6

Preparation time

Preparation time	20 min
Time in oven	30 min
Total	50 min

Equipment

Springform tin
frying pan
grater or food processor
baking paper
oven at 200°C

Ingredients

6 eggs
2 courgettes
2 spring onions
4 sprigs of mint
50 g grated cheese
4 artichoke hearts
2 vine tomatoes
2 cloves of garlic
pinch of paprika
1 tsp thyme (or 3 sprigs of fresh thyme)
salt & pepper
olive oil

Frittata with courgette and artichoke hearts

1. Preheat the oven to 200°C. Grate the courgettes and place them in a bowl with a pinch of salt and the finely chopped mint leaves. Toss to combine, then squeeze out as much moisture as possible.

2. Heat a splash of olive oil in a frying pan and cook the courgette mixture for a few minutes.

3. Slice the spring onions, artichoke hearts and garlic and add them to the pan.

4. Beat the eggs in a bowl with the paprika, thyme and grated cheese, season with salt and pepper, and stir to combine.

5. Spoon the courgette and artichoke mixture into a springform tin lined with baking paper and press the base down firmly with a spoon. Pour the egg mixture over the top and bake the frittata in the oven for 30 minutes.

6. Slice the tomatoes and place them on top of the frittata after 10 minutes of baking, then continue baking for another 20 minutes. In the photo, I added the tomatoes a little too late (distracted by my phone — we've all been there). By that point the top had already set too firmly, so the tomatoes didn't sink in nicely. Slice the frittata into wedges and enjoy!

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Slice the frittata into wedges and serve straight from the oven. It's wonderful warm, but just as good cold or at room temperature — great for packed lunches or eating on the go.

Feel free to swap in other vegetables or cheeses you have on hand. A frittata is the perfect way to use up leftover odds and ends while still putting something impressive on the table.

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