Courgette, Carrot & Tomato Frittata
Summer is the season for sweet corn, sun-ripened tomatoes, and countless outdoor shindigs. And, let’s be real—bacon is always in season.
Once the outdoor cooking season kicks off, it only makes sense to combine avocados and tomatoes with the smoky sweet flavors of charred sweet corn and bacon. You’ve been forewarned, this guacamole will be on heavy rotation.
2 sprays olive oil 1 onion, cut into small wedges 1-2 garlic cloves, crushed 2 eggs 2 egg whites 1 courgette, about 85 g/3 oz, trimmed and grated 2 carrots, about 115 g/4 oz, peeled and grated 2 tomatoes, chopped pepper 1 tbsp shredded fresh basil, for sprinkling.
1 Heat the oil in a large non-stick frying pan, add the onion and garlic and sauté for 5 minutes, stirring frequently. Beat the eggs and egg whites together in a bowl then pour into the pan. Using a spatula or fork, pull the egg mixture from the sides of the pan into the centre. 2 Once the base has set lightly, add the grated courgette and carrots with the tomatoes. Add pepper to taste and continue to cook over a low heat until the eggs are set to personal preference. 3 Sprinkle with the shredded basil and cut the frittata into quarters. Serve one quarter per person.
calories per portion 100