Rainbow Frittata
This is a perfect light lunch dish or a delicious and impressive starter for a more lavish gathering. You could also make this dish in the morning (or even the night before – if you are organised) and keep in the fridge until lunchtime. Your workmates will certainly be jealous.
Makes 1 frittata, which serves 2 for lunch, 4 as a starter
Ingredients
- One grated Courgette
- Mixed with 4 eggs (try duck eggs)
- 2 tablespoons of grated Parmesan cheese
- Salt and pepper
- Chilli flakes
- Pinch of turmeric
- 1 courgette, grated
- 1 red pepper
- 100g feta
- Large handful of pomegranate seeds
Method
Preheat your oven to 180C.
Throughly combine the eggs, parmesan, salt and pepper, chilli flakes and turmeric with the courgette
In the meantime, fry a chopped red pepper in a large glug of oil on medium heat until starting to get golden brown and then pour into the courgette and egg mixture (this will start the cooking process and give it the wonderful texture a Frittata has).
Pour more oil into the pan and return the mixture back.
Stir the mixture gently until it sits easily in the pan and is even.
Leave to set and lightly brown on the sides and the bottom and pop into the preheated oven for 15-20 minutes or until there is no wobble.
Top with feta cheese, pomegranate seeds and chopped parsley.
Enjoy hot or cold, with a salad and a drizzle of good quality olive oil.
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