Courgette & Carrot Frittata
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).
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.
Pour in your mixture and then lay your chorizo or taleggio cheese on the top.
Cook the frittata for about 10 minutes on the hob so that it starts to firm up from the base upwards.
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.
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).
Serve with a hunk of bread or ciabatta and large fresh green salad.
Ingredients
Directions
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).
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.
Pour in your mixture and then lay your chorizo or taleggio cheese on the top.
Cook the frittata for about 10 minutes on the hob so that it starts to firm up from the base upwards.
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.
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).
Serve with a hunk of bread or ciabatta and large fresh green salad.