WHB #51: Courgette, potato & parsley frittata


Kalyn of Kalyn’s Kitchen sums up all the great entries of the usual Weekend Herb Blogging before the anniversary of this event.. This week I’m featuring courgettes or zucchini.

At Kalyn’s Garden updates you see her courgettes growing. I bought mine at the local farmer’s market. They are organically grown. Zucchinis or courgettes were already featured for the Weekend Herb Blogging here ** or here. Last week Kalyn made up an interesting list of zucchini recipes. And here is mine from this week:

Courgette, potato & parsley frittata

Courgette, potato & parsley frittata

-==== REZKONV-Recipe – RezkonvSuite v1.2

Title: Courgette, potato & mint parsley frittata
Categories: Vegetarian, Supper
Yield: 2 ; easily doubled

2 medium Potatoes, sliced
1 tablesp. Olive oil
1 medium Courgette, sliced
4 Eggs
Handful mint parsley leaves, roughly chopped
100 grams Cheddar or Caerphilly, 4 oz

============================ SOURCE ============================
Good Food 2006/09

Good Food Magazin, September 2006, p.14
— Edited *RK* 09/21/2006 by
— Ulrike Westphal

1. Boil the potatoes for 6 mins or until just cooked, then drain and
set aside. Heat the oil in a large, deep, ovenproof frying pan and
fry the courgettes for 4-5 mins until golden. Tip in the potatoes
and fry for 1 min with the courgettes.

2. In a bowl, beat together the eggs and mint parsley, then season. Pour
into the frying pan and stir briefly. Cook for 5 mins over low heat.
Crumble over the cheese and finish under a hot grill for 5 mins,
until the eggs are just set and the cheese is browned. Cut into
wedges and serve.

:PER SERVING 546 kcalories, protein 32g, carbohydrate 23g, fat 37g,
saturated fat 15g, fibre 2g, sugar 2g, salt 1.37g
:EASY
:PREP 5 mins
:COOK 20 mins

=====

**http://thecookingadventuresofchefpaz.blogspot.com/2005/11/weekend-herb-blogging-8-zucchini.html now defunct

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