Courgette Parmesan Frittata

• Eggs(8)
• Courgette(2)
• Onion(1)
• Parmesan(80 g)
• Arugula(80 g)
• Lemon(1)
• Olive oil(3 tbsp)
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Slice the {Courgette} into thin half-moons, thinly slice the {Onion}, and grate the {Parmesan}. In a large bowl, whisk the {Eggs} with half the {Parmesan}, {Salt}, and {Black pepper}.

   ~10 min

2. 2

   Heat 2 tbsp of the {Olive oil} in a large oven-safe nonstick skillet over medium heat. Cook the {Onion} and {Courgette} for 8 minutes, stirring occasionally, until softened and lightly golden.

   ~8 min

3. 3

   Pour in the egg mixture and gently stir once to spread the {Courgette} and {Onion} evenly through the eggs. Sprinkle over the remaining {Parmesan}. Cook for 2 minutes, until the edges begin to set.

   ~2 min

4. 4

   Place the skillet under a hot grill and cook for 6 minutes, until the frittata is puffed, golden, and just set in the center.

   ~6 min

5. 5

   Toss the {Arugula} with 1 tbsp of the {Olive oil} and the juice of the {Lemon}. Slice the frittata and serve with the salad alongside.

   ~2 min