Courgette Fritters


1tbsp olive oil

6 large to 7 small/medium eggs

70g courgette (it can be replaced by your favourite veg: mushroom, corn, peppers etc)

Half a red or white onion, finely sliced

1 clove garlic, finely chopped

1tsp fresh chopped parsley

Grated Gruyère or Cheddar



Preparation Method

Pre-heat your oven to 220°C.


In a non-stick frying pan frying pan, put half of the oil in a small, add the onion and garlic. Fry for 5 minutes until softened.


Slice the courgettes and add to the pan and fry until they are just about cooked (Al dente) Remove from the heat and leave to cool for 5-10 minutes.


In a large bowl whisk the eggs together with the parsley, and season with salt and pepper to taste. Add the cooled courgette and onion mixture.


Oil the cupcake mould and pour in the frittata mixture. Add the grated cheese on the top.


Place the cupcake mould under the preheated oven to cook until just golden but still a little wobbly in the middle. Remove and leave to cool in the mould couple of minutes before removing the mini frittatas from the mould.


Frittatas, or fritters, are great with raw or roasted tomatoes.





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