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Wednesday, July 1, 2009

Baked Courgette Fritatta

In the hope of using up some of the leftover cheese and cream from after the fondue party I came across this recipe on seriouseats

I love it when a good plan comes together easily, and also my friend James was coming over, hurray

1 pound courgette (about 2 large) grated
2 teaspoons salt
3 large eggs
1/4 cup bread crumbs
1/2 cup Parmesan, grated
1 teaspoon curry powder
2 talbespoons of cream (feel free to omit this for a healthier option - it will work perfectly fine)
olive oil


Preheat the oven to gas mark 7. Grate the courgette. Toss in a colander, sprinkle 1 teaspoon of the salt on top. Let it drain for about 30 minutes. Run the courgette under the tap for a few seconds, to rinse off the salt. Dry it on a towel.

Whisk together the eggs in a large bowl. Add the bread crumbs, cheese, curry powder, and the rest of the salt. Dump in the courgette. Stir well.

Pour the mixture into a 10 1/2 inch baking dish rubbed with oil. Pat the mixture down , until it is flat and smooth. Transfer to the oven and cook for 15 minutes. Remove, let cool for a few minutes, and then slice and serve.

The recipe suggested serving with tomato sauce, which would have been yum! We served it with salad, bread, hummous, baba ganoush, raclette cheese and some French saucisson, just cause that's what was knocking around.....

2 comments:

Dynamic Health Portal said...

Hi Lola -Lu I liked your idea for courgette fritata, and have a suggestion that will improve all your dishes; use himalayan rock salt only, as it contains loads of minerals and is totally natural. The so called table salt is a manufactured product with no minerals except sodium and therefore harmful to the body. It is this artificial salt that is restricted for health reasons. The himalayan salt can be taken in much greater quantities without problem. keep cooking, love gabrielle

Lu said...

Hey Garbiella - thanks for the tip - I've never heard of 'Himalayan Rock Salt' though I've heard a lot of people talking about Maldon Sea Salt. Does Himalayan Sea Salt actually come from the Himalayas?