Courgette frittata

  • 4 to 5

Classic Italian egg-based dish, with plenty of veg, topped with cheese and herbs, suitable for babies (and grown-ups), aged 11 months up

Courgette frittata
  • 2 tbsp olive oil
  • 1 onion, sliced
  • 2 courgettes, finely sliced and quartered
  • 50g mushroom, finely chopped
  • 6 medium eggs
  • 1 pinch mixed herbs
  • 1 pinch black pepper
  • 75g Cheddar cheese, grated


  • Step 1

    Heat the oil in a frying pan, add the onions and fry for two minutes until soft. 

  • Step 2

    Add the courgettes and mushrooms and fry for four minutes.

  • Step 3

    Beat the eggs, add the herbs and pepper (if using), pour into the pan and cook for five minutes.

  • Step 4

    Sprinkle cheese over the frittata then cook under the grill for another two minutes until golden brown and set.  

  • Step 5

    Cut into wedges and serve.