Monday, 22 February 2016

Zoodle frittata

I love zoodles, or courgetti as they're sometimes known in the UK, and eat them all the time. I make my zoodles with roasted tomatoes recipe every week and spiralizers have become a go to present for anyone I know who likes cooking or healthy eating- I even got four people this one for Christmas!


They have so much going for them; they're healthy, cheap, and are even quicker to cook than pasta. Plus, if you grow your own veg like I do and are invariably left with a huge glut of courgettes come summer time, they are the perfect way to use them up. Another great thing about them is they're so easy to think up recipes for- you can basically use any Italian recipe book that has pasta, specifically spaghetti/tagliatelle recipes, and use those recipes just subbing in zoodles for the pasta.

Saying that, I do seem to always use them in the same way- ie as a pasta substitute, but this morning I had a bowl of them in the fridge and was planning on making a big frittata when I realised I only had 4 eggs (I'd usually use 6), so I thought I'd pop the zoodles in and see what happened...  Well this lovely fritatta happened and once we'd had a big slice each I hopped straight on my laptop to tell you about it!





This will make a really substantial frittata that would feed two hungry people with extras left over. You can also, as with any omelette, pop in any other stray veggies that need using up- go wild!

You will need:
  • A spiralizer- I use this one
  • One courgette/ zucchini 
  • 4 eggs 
  • 100g grated cheese
  • A handful of cherry tomatoes 
To make it:
  • Spiralize your courgettes- if you don't have a spiralizer you can also use a julienne peeler.
  • Pop your eggs in a bowl add some salt and pepper and half your cheese then whisk well, add the zoodles then stir well
  • Put some oil in a frying pan and heat up,  then add the mixture, then scatter the other half of the cheese on top
  • Fry for about 5 minutes until the bottom feel like it's set- you can check this by running a spatula around the bottom and seeing if it feels cohesive. (I added a few more cherry tomatoes to the top while it was cooking, followed by some basil, but this was more for aesthetic reasons- I wouldn't think it adds anything taste wise)
  • Pop under the grill on a medium heat for about 10 more minutes though check regularly to ensure it doesn't overcook. 
  • Enjoy!
This will last really well in the fridge so you can cut slices from it and eat later- it's ideal for packed lunches!






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5 comments

  1. This looks so delicious! Cheese and eggs are the best combination. I haven't tried spiralizing zucchini yet but I'm curious to try it because I keep hearing good stuff about it. Thanks for sharing your recipe!

    ~Andrea Tiffany~
    http://aglimpseofglam.blogspot.com

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    Replies
    1. Thanks so much! I love spiralizing! Just makes the food go so much further. You need to try this one!

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  2. I like the look of this one. I don't have a spiralizer though, wonder if it would still work as well with zoodles made from a julienne peeler?

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    Replies
    1. Hi, yes it would do definitely, normally I prefer spiralized zoodles as they're more voluminous so it seems like you have more, but in this recipe they're getting cooked straight down so it actually wouldn't make much of a difference. Let me know if you try it!

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  3. I want to try this! I've had a similar one with spaghetti before but never considered that you could make one with courgetti! I thought it would just go really soggy! Thanks for sharing!
    Ella x

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