Here I was giving myself a pat on the back that no one has tried making a frittata with zucchini or courgette and telling myself I need to write this down before I forget. Eyes roll, someone’s already done it!
I still gave myself that invisible pat on the back anyway! Another great way to use up the other halves of the green & yellow squash or zucchini or courgette. Same vegetable different names in different countries or regions. We would have called them marrows in South East Asia, so it does not really matter. What matters is that I write down the recipe and remember that I did.
1 whole zucchini or courgette ( I used half of each green & yellow)
1 red tomato
1 clove garlic, minced
1 teaspoon dried oregano leaves
salt & pepper
- Wash & slice the zucchini into rounds of about 1/4″ or 5mm thickness.
- Half the tomato & slice.
- Use a saucepan that has a handle that can stand up to 200ºC (400ºF) heat in the oven. Preheat the oven to the mentioned temperature.
- Beat the eggs till light & frothy. Season with about 1/2 teaspoon salt & some pepper.
- Do a quick fry of the zucchini & garlic in some oil. Season with a pinch of salt.
- Add the oregano and toss to ensure it is sort of evenly distributed.
- Turn the heat to low before adding the eggs.
- Let the eggs cook until the top is almost set, about 5 minutes or less. OR lift a portion of the frittata (omelette) and if the bottom is nicely browned or golden, it is ready to be transferred to the oven.
- Turn off the heat and place the saucepan into the oven. Cook about 3-4 minutes or till the top is set.
- You can choose to transfer the frittata onto a plate by sliding it or flipping it over. Test your skills!
- Serve as a main or side without or without salad or anything else.