2 tablespoons olive oil 50 g12 oz butter
300 g/ 11 oz courgenes. thinly sliced 6 eggs salt and pepper


1.Heat the olive oil and half the butter in a pan,add the courgettes and cook, stirring occasionally, for 10 minutes.
2.Season with salt and pepper and remove fromthe heat. Lightly beat the eggs with a pinch of salt and stir in the courgettes.
3.Melt the remaining butter in a frying pan, pour in the mixture and cook until lightly browned on both sides. This frittata may be served hot or cold.

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