Herby Courgette Egg Frittata

• Eggs(8)
• Courgette(2)
• Onion(1)
• Feta(100 g)
• Fresh dill(15 g)
• Flat Leaf Parsley(15 g)
• Olive oil(3 tbsp)
• Salt(1¼ tsp)
• Black pepper(¾ tsp)
• Lettuce(1)
• Tomato(2)
• Lemon(1)

Method

1. 1

   Thinly slice {Onion}, grate or thinly slice {Courgette}, chop {Fresh dill} and {Fresh parsley}, crumble {Feta}, tear {Lettuce}, and chop {Tomato} into wedges.

   ~10 min

2. 2

   Whisk {Eggs} with {Salt} and {Black pepper} for the frittata, then stir in half the {Feta}, half the {Fresh dill}, and half the {Fresh parsley}.

   ~2 min

3. 3

   Heat {Olive oil} in a large nonstick frying pan over medium heat. Cook {Onion} and {Courgette} for 5 minutes until softened and lightly golden.

   ~5 min

4. 4

   Pour in the egg mixture and gently stir for 30 seconds to distribute the vegetables and cheese evenly. Lower the heat and cook for 4 minutes until the edges are set.

   ~4 min

5. 5

   Cover with a lid and cook for 6 minutes until the top is just set. Scatter over the remaining {Feta}, {Fresh dill}, and {Fresh parsley}.

   ~6 min

6. 6

   Toss {Lettuce} and {Tomato} with {Olive oil}, the juice of {Lemon}, {Salt}, and {Black pepper}. Slice the frittata and serve with the salad alongside.

   ~3 min