Lunch in a Hurry: Frittata with Courgette Flowers

Today was a rather tricky day, which I will devote a separate blog post to, but in this post, suffice it to say that we had a very busy morning, and that by lunch time we were starving, hot, fed up, and had no water.

Thanks to Lovely Indispensable Neighbour, it did not matter that we had had no time to do our weekly shopping, as she had already supplied us with the pictured ingredients when she knocked on our door at the crack of dawn (ok, 9am) to tell us that we had a major water leak.


So … frittata for lunch!

Serves two very hungry farmers:

  • A slug of good quality extra virgin olive oil
  • One large onion, finely diced
  • 3 small (ours were tiny) courgettes, finely diced – one normal sized one would suffice
  • 2 tomatoes, finely chopped
  • 6 courgette flowers, prepared as below, and chopped
  • 6 fresh, free range eggs
  • Salt and pepper to taste

In a large, deep frying pan, heat the oil and add the diced onion.  Fry gently until it begins to sweat.  Add the courgette, and continue to fry for a couple of minutes.  Add the tomato, and fry for a further couple of minutes.

Meanwhile, crack the eggs into a large bowl, and prepare the courgette flowers.  Wash them thoroughly, then remove the stem, the little green leaves at the base of the flower, and the stamen.  Chop roughly, then add to the eggs, and beat the mixture gently until it is thoroughly mixed.  I like to season this mixture with salt and a little pepper.

Once the tomatoes are starting to give off their juice, pour the egg and flower mixture into the pan, and lower the heat.  As the mixture starts to thicken, pull it back from the sides, and allow further mixture to seep into the gaps you create.

Cook thoroughly, and then, if you are lucky enough to be cooking on a modern cooker (see mine below):


pop the pan under the grill, so that it cooks gently on the top as well.  As you can see, I have no mod cons like grills, so I have to attempt to flip the frittata, with rather mixed results!

Serve with crusty bread, and if you’ve had the kind of morning that we have had, a glass or two of chilled white wine!


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