Charred Courgette, Lemon & Ricotta Frittata

⏱ 35 min · Serves 4

A golden, puffed frittata packed with sweet charred courgette, dollops of lemony ricotta and a whisper of mint. Brilliant warm from the pan, even better cold in a lunchbox the next day.

Per serving: 400 kcal · 23.0g protein · 7.0g carbs · 31.0g fat

Ingredients

• 8 large eggs
• 150g ricotta
• Zest of 1 lemon, plus a squeeze of juice
• 2 medium courgettes (about 400g), sliced into thin coins
• 1 small onion, finely sliced
• 2 garlic cloves, thinly sliced
• 3 tbsp olive oil
• 40g Parmesan (or vegetarian hard cheese), finely grated
• Small handful fresh mint leaves, torn
• 1/2 tsp dried chilli flakes (optional)
• Salt and black pepper

Method

1. Heat the grill (broiler) to high. Beat the eggs in a bowl with the Parmesan, half the lemon zest, 1/2 tsp salt and plenty of pepper.
2. Mix the ricotta with the remaining lemon zest, a squeeze of juice, a pinch of salt and pepper. Set aside.
3. Heat 2 tbsp olive oil in a 24cm ovenproof non-stick frying pan over high heat. Add the courgette coins in as close to a single layer as you can and fry for 5-6 minutes, turning once, until deeply golden and charred at the edges.
4. Turn the heat to medium, add the last tbsp of oil, the onion, garlic and chilli flakes, and cook 4-5 minutes until the onion is soft. Season.
5. Spread the vegetables evenly across the pan and pour in the egg mixture. Cook undisturbed over medium-low heat for 6-8 minutes, until the edges are set but the top is still loose.
6. Dot teaspoons of the lemon ricotta over the surface, then slide the pan under the grill for 3-4 minutes until puffed, set and burnished on top.
7. Rest 5 minutes, scatter with torn mint, then slide onto a board and cut into wedges. Serve with a green salad.