Courgette, Mozzarella and Basil Frittata

Ingredients (serves 4):
2 tbsp olive oil
150g thinly sliced red onion
150g chopped courgette
7 large eggs, beaten
100g baby mozzarella balls
25g torn basil leaves
half tsp salt
black pepper to taste
Note: For this recipe, use a frying pan or skillet that can be put safely under a grill.

1 Over a low heat, fry the onion and courgette in the olive oil until soft.
2. Meanwhile, whisk the eggs, salt and pepper. Pour the eggs over the softened vegetables in the pan. Cook until nearly set. As it is cooking, lift the edges of the mixture to allow uncooked egg from the middle to flow to the sides to cook.
3. Arrange the mozzarella on top. Place the pan under the grill until slightly golden.
4. Let it cool for a few minutes before sprinkling the basil on top.
5. To release the frittata from the pan, run a spatula around the edge and then underneath until you can slide it out onto a chopping board. Cut into slices and serve.

Note: You can also include chopped, soft sun-dried tomatoes in this recipe, adding them at the same time as the mozzarella balls.

Recipe courtesy of