Courgette and Butter Bean Frittata
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • low-calorie cooking spray
- • 1 onion, (peeled and diced)
- • 2 garlic cloves, (peeled and crushed)
- • 1 large courgette ((approx 180g, sliced))
- • 6 medium eggs
- • salt and freshly ground black pepper, (to taste)
- • 400 g tin butter beans (approx 240g), (drained and rinsed)
- • 200 g tinned chopped tomatoes, (drained)
- • 2 spring onions, (finely sliced)
- • 40 g reduced-fat Cheddar cheese, (finely grated)
Preparation Steps
Spray a frying pan with low-calorie cooking spray, and set on a medium heat. Add the onions and garlic, then fry for 5 minutes.
Add the courgette and cook for a further 5 minutes — the vegetables should be softened and just turning golden brown.
Add the eggs to a bowl and season to taste with salt and pepper, then whisk with a fork.
Add the fried vegetables, butter beans, and tomatoes. Then stir.
Spray the pan with a little more low-calorie cooking spray and set on a medium heat.
Add the egg and vegetables mixture and cook on a medium heat for 5 minutes — until the eggs have almost set, and the bottom is lightly browned.
Sprinkle the spring onion and grated cheese evenly over the top, then put under a pre-heated grill for 3-5 minutes — until the frittata is set on top but still moist in the middle. Then cut into four and serve.Â