Courgette,
pea and pesto frittata
Serves
4
3 SmartPoints
per serving
Calorie-controlled
cooking spray
3 courgettes,
peeled into ribbons
6 eggs
100ml skimmed
milk
90g
medium-fat soft goat's cheese, crumbled
2 tbsp
reduced-fat green pesto
150g frozen
peas
2 shallots,
finely chopped
1 large
garlic clove, crushed
Fresh dill,
to serve
Salad leaves,
to serve
Mist a
griddle pan with cooking spray and place over a high heat. Working in batches,
griddle the courgette ribbons for 1-2 minutes on each side until tender and
charred. Set aside.
In a large
jug or bowl, whisk together the eggs, milk, goat's cheese and pesto. Season
well. Stir in the peas.
Lightly mist
a non-stick, ovenproof frying pan with cooking spray. Add the shallots and cook
for 3-4 minutes, until softened, then add the garlic and cook for another
minute.
Lay half the
courgette ribbons over the shallots, then pour over the egg and pea
mixture.
Top with the
remaining courgette then cook for 10-12 minutes, or until the frittata is
starting to set. Meanwhile, preheat the grill to medium-high.
Transfer the
pan to the grill for 3-4 minutes, until the frittata is golden.
Allow to cool slightly, then garnish with the dill. Cut into quarters and serve with the salad leaves.
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