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Spicy courgette and duck egg frittata

Jess and Laura Tilli from Market Kitchen
Jess Tilli’s vegetarian frittata recipe, served with a watercress and beetroot salad makes for an impressive starter, or a meal in itself

Spicy courgette and duck egg frittata

Method

1. For the salad: heat a heavy frying pan and toast the seeds and pine nuts until golden and aromatic. Stir or toss constantly to prevent the seeds and pine nuts burning. Take off the heat and transfer to a bowl.

2. In a salad bowl, toss the watercress with the grated beetroot. Scatter over the toasted seeds and pine nuts on top.

3. For the frittata: in an ovenproof non-stick frying pan, lightly fry the onions, garlic, and chilli flakes until soft. Add the courgettes and cook for a further 2-3 minutes, then season with salt and pepper.

4. Whisk the eggs and milk together in a bowl and pour the mixture into the pan with the courgettes. Stir the mixture so that the courgettes are spread out evenly. Leave to cook on a low heat for 3-4 minutes.

5. Sprinkle over the grated cheddar, then put the frittata pan under a hot grill until the egg is cooked and the cheese is bubbling.

6. Serve the frittata alongside the salad.

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Serves: 2

Prep: 10 min
Cook: 15 min

Ingredients

For the salad

1 tbsp pumpkin seeds
1 tbsp sunflower seeds
1 tbsp pine nuts
1 bunch Watercress
1 cooked Beetroot, grated

For the frittata

1 onion, diced
1 clove Garlic, finely chopped
1/2 tsp chilli flakes
2 courgettes, sliced into thin batons
4 free-range organic duck eggs
120ml Milk
2 handfuls grated mature Cheddar cheese