I absolutely love a frittata, but making a whole one uses a lot of eggs and vegetables and sometimes you just don’t have those to hand (and who wants to have to go to the shops on a Sunday morning!). So I created the Single Serve Courgette and Spinach Frittata!
This recipe is so versatile it can be used with almost any veg you have in your fridge, but my favourite is courgette, red onion and spinach as it ensures you are getting a big dose of greens first thing in the morning.
I also love having a side of roasted tomatoes with this. Tomatoes are one of the few foods that are actually better for you when cooked. Once cooked, tomatoes have higher levels of antioxidants that help control free radicals within the body and reduce the damage of aging and day to day stress. A great reason to make a big batch of roasted tomatoes at the weekend!
GF, DF, V, SF
- 3 free range eggs
- ½ a courgette
- ½ small red onion
- Small handful of spinach
- 2 tsp coconut oil plus a little for greasing
- 2 medium sized tomatoes
- ½ tsp Herb de Provence or mixed herb
- Salt and pepper
Preheat the oven to 180C
Slice the tomatoes in half, place on baking tray with a tsp of coconut oil. Season with the Herb de Provence/mixed herbs, salt and pepper.
Slice the red onion thinly and add to a small saucepan with a tsp of coconut oil and gently cook on a low heat for 5 minutes.
Slice the courgette lengthways into thin ribbons before adding to the saucepan. Cook until the courgettes have slightly softened.
Whilst this is cooking, whisk your eggs and season with salt and pepper.
Transfer the vegetables into a small oven proof dish, this should be a single serving size and greased with a little coconut oil. Mix through the spinach and then add the eggs. Mix so the egg is evenly distributed and then pop in the oven along with the tomatoes and cook for 20 minutes.
Serve straight out of the dish or spoon out onto the plate and enjoy alongside the roasted tomatoes.