Courgette Frittata
A traditional Mediterranean-inspired egg dish widely enjoyed across Italy and southern European regions. Naturally gluten-free and low-carbohydrate, it delivers a high-protein option that is ideal for a healthy diet. This versatile meal pairs perfectly with a crisp green salad for a light summer lunch or can be sliced into cubes for an evening aperitif. The savory profile combines the tender texture of sautéed vegetables with the rich flavor of mature Italian cheese.
Ingredients
Main Ingredients
Method
Cook the Vegetables
Trim the courgettes and slice them into rounds approximately 3 mm thick.
Heat a splash of extra virgin olive oil in a 22 cm non-stick frying pan, add the courgettes, and season with fine salt.
Sauté over high heat for about 10 minutes, stirring as little as possible to allow them to brown beautifully.
Prepare the Egg Mixture
Whisk the eggs in a bowl together with the grated Parmigiano Reggiano PDO, fine salt, and black pepper until well combined.
Reduce the heat under the frying pan and arrange the courgettes evenly across the base using a spatula.
Cook and Flip
Pour the egg mixture over the courgettes, cover with a lid, and cook on low heat for 10 minutes until the top starts to set.
Gently slide the frittata onto a large flat plate once the surface is no longer liquid.
Invert the pan over the plate and carefully flip the frittata back into the frying pan, cooking the second side uncovered for 2 to 3 minutes.
Chef's Notes
Can be served hot, warm, or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 2 days.