Courgette Frittata and Roasted Peppers
Out lovely and talented teacher Kate Bishop keeps us on the straight and narrow with another Meat Free Monday Recipe
In the winter months it’s tempting to resort to sugary, over processed stodge! This recipe is a sure fire way to inject some sunshine into these dark evenings… Although it’s a meat free recipe this dish provides plenty of protein and calcium, while the peppers are full of antioxidants.
Get cracking those eggs!
- 2 courgettes
- 2 cloves of garlic
- Small handful of pine nuts or pistachios
- 4 eggs, lightly whisked
- Handful of chopped herbs: basil/mint
- 1 pack Feta cheese, cubed
- 3 peppers, halved.
- Small box of cherry tomatoes
- 10 black olives
- 2 tsp capers
Set the oven to Gas mark 4: stuff the peppers with the olives, capers, and tomatoes and cook for 25 minutes.
Fry the courgettes, garlic, herbs and nuts for 10 minutes
Once the vegetables are browned add the eggs and cheese mixture, stir slowly, and cook on a medium heat for 10 minutes. or until the frittata is set.
Carefully remove the frittata from the frying pan and serve with the peppers and a green salad.