Printable Version
Pepper and courgette frittata
Ingredients
- 1 medium courgette, trimmed
- 1 yellow pepper, deseeded
- 2 tsp vegetable oil
- 2.5ml/1/2 tsp mixed dried herbs
- salt and freshly ground black pepper
- 4 large British Lion eggs
- 25g/1oz cheddar cheese, grated
Preparation time: 5 mins.
Cooking time: 7 mins.
Serves: 2.
Cook’s tip;
Vary the vegetables in this meat free supper. Diced mushrooms, chopped red pepper, chopped olives or canned red kidney beans all taste great.
Method
- Chop the courgette and pepper into small, even squares. Place in a micro-proof dish and add the oil, herbs and seasoning. Cover with an upturned plate and cook on HIGH for 3 mins.
- Beat the eggs together with 30ml/2tbsp water. Stir the vegetables, then add the eggs, cover with an upturned micro-proof plate and cook on HIGH for 1 min 30 secs. Stir well, pushing the cooked egg into the middle of the dish, shake to level.
- Cover with the plate and cook on HIGH for a further 2 mins. Leave to stand for 3 mins. Scatter over the cheese and microwave on HIGH for 1 min until the cheese is melted or, if liked, brown under a hot grill. Remove from the dish and cut into squares. Serve warm or cold.
Share this recipe