Grated courgette, ricotta and fresh herb frittata (Marc Fosh)

Grated courgette, ricotta and fresh herb frittata (Marc Fosh)

  • Recipe difficulty: Medium
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  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people

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Grated courgette, ricotta and fresh herb frittataMarc Fosh's grated courgette, ricotta and fresh herb frittata

 

Serves: 4
Preparation time: 5 mins
Cooking time: 15 mins


Method

1. Use the Braun Multiquick 5’s compact kitchen machine with its fine shredding blades to shred the courgettes.

2. Lightly beat the eggs with the Braun Multiquick 5’s hand blender whisk accessory in a bowl and then add the shredded courgette, parmesan, ricotta, chives, oregano, whisking throughout. Season with salt and pepper.

3. Heat the butter and oil in a non-stick frying pan. Pour in the egg mixture and cook on a low heat for 3 minutes until the bottom has set.

4. Cover and leave for a further 5 minutes or until set on top, cut into wedges and serve.

 

Marc Fosh's tip

Once cooled, slices of the frittata can be put in the freezer for storage. Simply defrost and reheat in the oven.

This recipe was prepared using the Braun Multiquick 5’s hand blender compact kitchen machine with its fine shredding blades and whisk accessory.

Ingredients

• 4 green courgettes, peeled
• 6 large eggs
• 40g freshly grated Parmesan
• 100g ricotta, crumbled
• Bunch of chives, chopped
• Bunch of oregano, chopped
• 1 tbsp olive oil
• 1 tbsp butter
• Salt and pepper to season

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