Courgette, Potato and Dill Frittata

From The Meat Free Monday Cookbook, Kyle Books, 2011.

Frittata is one of those meals that one makes when short of time and ideas. So it’s always good to try out an occasional different recipe to find variations on your own creations. I am finding that the Meat Free Monday Cookbook is a good source for variations on the usual meals, although it does have the occasional odd variation on spelling, frittata having two different spellings in the one recipe.

To begin, potatoes needed to be boiled and cut into slices. A courgette was sliced and fried in a little oil until browned both sides. This was removed from the pan and the potato slices added and fried until browned. A little chopped garlic was added in the last few moments. This lot was then left to cool.

The eggs were now beaten and some grated Parmesan cheese added along with some chopped dill. 

The grill was now turned on to make sure it was ready. The vegetables were placed in the frying pan and the eggs poured over them. A little more Parmesan was sprinkled over this mixture. The frittata was cooked until the eggs had begun to set on the bottom. It was then placed under the grill for the top of the frittata to cook. It was now ready to slice and serve.

This is a satisfying frittata. Potatoes and courgettes go well together and with some greens this is a great mid-week meal.

Taste: ✔✔✔

Ease of cooking: ✔✔✔✔