This frittata is brilliant in summer but can brighten up your life at any time of the year.
Serves 4
Ready in 40 minutes
Per serving:
360kcals
23g fat (10.5g saturated)
23g protein
17g carbs
6.8g sugar
1.3g salt
1. Boil the potatoes for 12-15 minutes, until just cooked. Drain, cool under cold running water, then peel and roughly slice.
Fontina is a creamy Italian cheese with a strong aroma that's perfect for melting. If you can't find it or want to make this wholly vegetarian, use Gruyère.
2. Take 2 tablespoons of oil from the tomatoes and heat in a 23cm non-stick frying pan. Add the onion and courgette and cook over a medium heat, stirring, for 5 minutes. Layer the potato slices, cheese and tomatoes over the top and season well.
3. In a jug, beat the eggs with most of the parsley. Season, then pour evenly into the pan – you don't want it more than three-quarters full, as the egg will rise. Cover (a plate will do) and cook on a low heat for 15 minutes or until the egg is just set. Tilt the pan during cooking, to tip the runny egg to the edge. Top with the remaining parsley, cut into 4, and serve with salad and crusty bread.
© delicious. magazine
A fresh, slightly nutty dry white would be perfect – Verdicchio, Soave or Lugana.
.jpg)
Recreate all your favourite F Word dishes
Don't waist time, join the Cook Yourself Thin club today!.jpg)
Your Comments
Post your comment
Please note: In order to post a comment you need to be registered and logged in to Channel 4:
Sign In Here or Register Here
Comments closed
Comments are closed at the present time
Comments
Thank you for your comment!
Your message will be reviewed and the best ones will be published below.
If you intended to make an official comment to Channel 4 please contact us.
Comments