Courgette Onion Fritatta

I realise Ive put mushrooms on top of this but its really about the filling. This is SO SO delicious and makes for a great dinner or breakfast. It feels indulgent and creamy but without any dairy. Serve with a citrusy radicchio salad. See it come to life. Find more quick recipes here.

Vegetarian
Serves 4

INGREDIENTS

5 tbsp extra virgin olive oil
1 large white onion, thinly sliced
2 chunky garlic cloves, diced
1 large courgette, thinly sliced
6 medium eggs
Salt + pepper
300g fried mushrooms (optional for topping)

Set a large saucepan to a medium heat and add 3 spoons olive oil followed by onions. Fry for 12 mins on low to caramelise. Then add garlic and cook for 2 mins. Set to one side. In same pan add some olive oil and fry 1/3 of the courgettes and season. Continue frying them in batches until golden. Grease an oven-proof tin (around 9inches) and evenly add the onions + courgettes. Very lightly beat the eggs together in a bowl and season. Next pour into tin. Top with fried mushrooms if using. Roast at 190 C for about 13-14 mins or until a top has formed. Remove and enjoy!