Recipe: Courgette frittata with harissa yogurt
A Lilly Higgins creation ideal for summer
Lilly Higgins’ courgette frittata with harissa yogurt
- Serves: 6
- Cooking Time: 30 mins
- Course: Main Course
- Cuisine: Fusion
- Courgette frittata with harissa yogurt
- Serves 4-6
- 6 eggs
- 100ml milk
- 250g grated courgette
- 85g Parmesan
- 4 tbsp. finely chopped herbs (parsley, dill, chervil, marjoram, mint etc.)
- 1 generous pinch sea salt
- 1 tsp Black pepper
- 200ml yogurt
- 1 tbsp harissa paste, or to taste
Preheat the oven to 180C. Line a 20cm rectangular tray with greaseproof paper. Whisk the eggs with the milk in a medium-sized bowl. Press the grated courgette in a sieve to remove any excess moisture. Tip them into the egg mixture.
Add the grated Parmesan and herbs. Season generously with salt and pepper. Pour the mix into the dish, making sure the courgette is evenly dispersed. Bake for 25-30 minutes till just set.
While the frittata is in the oven mix up the yogurt. Swirl the harissa through the yogurt. You may need to add salt or lemon juice. Season to taste.
Sprinkle with some freshly chopped herbs and serve right away or at room temperature with the harissa yogurt, tomatoes and a green salad.