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Courgette & Carrot Frittata

courgette and carrot frittata
Yields6 Servings
Ingredients
 2 medium courgettes - grated
 3 large carrots - grated
 7 eggs
 1 chorizo - skinned and sliced thick
 taleggio or halloumi cheese - replaces the chorizo if you are vegetarian (OPTIONAL)
 salt & pepper to taste
Optional
 chopped parsley or coriander to serve
 if you like spice you could add some extra paprika or two tablespoons of harissa paste
 I quite often make this frittata half chorizo and half taleggio so the meat and plant-based eaters can all enjoy this dish together
Directions
1

Pop your grated veg into a bowl with the eggs, salt and pepper and slowly whisk together. (add in your optional extra spices if using at this stage too).

2

On the hob, melt two large knobs of butter in a large frying pan, which is oven safe and that you are happy to serve the frittata in.

3

Pour in your mixture and then lay your chorizo or taleggio cheese on the top.

4

Cook the frittata for about 10 minutes on the hob so that it starts to firm up from the base upwards.

5

Pop it in a fairly hot oven, approx 200 degrees, for about 20-30 minutes. Keep an eye on it so that the chorizo and or cheese doesn’t burn. If it starts to brown part way through loosely cover the dish with tin foil.

6

You can remove the frittata from the pan to serve but as it can be tricky doing this when piping hot, you can serve it directly from the pan too (use an oven glove to pick the pan up tho as it will be very hot).

7

Serve with a hunk of bread or ciabatta and large fresh green salad.

Ingredients

Ingredients
 2 medium courgettes - grated
 3 large carrots - grated
 7 eggs
 1 chorizo - skinned and sliced thick
 taleggio or halloumi cheese - replaces the chorizo if you are vegetarian (OPTIONAL)
 salt & pepper to taste
Optional
 chopped parsley or coriander to serve
 if you like spice you could add some extra paprika or two tablespoons of harissa paste
 I quite often make this frittata half chorizo and half taleggio so the meat and plant-based eaters can all enjoy this dish together

Directions

Directions
1

Pop your grated veg into a bowl with the eggs, salt and pepper and slowly whisk together. (add in your optional extra spices if using at this stage too).

2

On the hob, melt two large knobs of butter in a large frying pan, which is oven safe and that you are happy to serve the frittata in.

3

Pour in your mixture and then lay your chorizo or taleggio cheese on the top.

4

Cook the frittata for about 10 minutes on the hob so that it starts to firm up from the base upwards.

5

Pop it in a fairly hot oven, approx 200 degrees, for about 20-30 minutes. Keep an eye on it so that the chorizo and or cheese doesn’t burn. If it starts to brown part way through loosely cover the dish with tin foil.

6

You can remove the frittata from the pan to serve but as it can be tricky doing this when piping hot, you can serve it directly from the pan too (use an oven glove to pick the pan up tho as it will be very hot).

7

Serve with a hunk of bread or ciabatta and large fresh green salad.

Courgette & Carrot Frittata
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