Meat Free Everyday - Recipes

Courgette and Mushroom Fritata

6 eggs
about 6 or 8 baby courgettes, thinly sliced
large handful of mushrooms, also thinly sliced (the brown mushrooms are tastier than the white button variety)
4 or 5 spring onions, or 1 medium onion, finely chopped
2 cloves of garlic, also finely chopped
couple of dashes of olive oil
ground black pepper and sea salt
some dried sweet basil

Heat the olive oil in frying pan, and saute the onion and garlic for a few minutes.
Add in the courgettes and cook for about 3 minutes.
Then add in the mushrooms.
Add a twist of black pepper and salt.
Cook slowly till all the veggies are tender and reduced down in size.
Break the eggs into a bowl and whisk together till well blended, adding in again a little salt and pepper and the dried basil.
When the veggies are cooked let them cool for about 10 minutes.
Then fold into the egg mixture.
Pour it all into a heated non stick frying pan.
You can either cook it covered, very very slowly on a low heat. The fritata needs to cook right through without burning the bottom. Or you can cook it on the plate till the bottom and edges have solidified, and then put the pan under a grill to cook through from the top and brown it at the same time.
Serve with a green salad.

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