Fridge Friend Recipes
Baked Courgette and Mushroom Frittata with Yoghurt recipe
A fluffy oven-baked frittata packed with courgettes, mushrooms and leafy greens, served with a cooling spoonful of yoghurt.
35 min · Easy · Italian Jump to method
Ingredients
- 2 Courgettes
- 200g Mushrooms
- 80g Leafy greens
- 6 Eggs
- 100g Yeo Valley Organic yoghurt
- 60g Cheddar cheese
- 1 Onion
- 50ml Milk
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 215 kcal |
| Protein | 15.4 g |
| Carbohydrates | 8.2 g |
| Fat | 13.7 g |
| Saturated fat | 5.6 g |
| Fibre | 2.6 g |
| Sugar | 5.1 g |
| Sodium | 0.3 mg |
Why this works
A moderately energy-dense, protein-rich savoury dish with plenty of vegetables, but it contains a moderate amount of saturated fat from eggs and cheddar.
Rich in protein. Eggs, yoghurt and cheddar provide a substantial protein contribution, supporting satiety and muscle maintenance.
Provides key micronutrients. Courgettes, mushrooms and leafy greens contribute folate, potassium, vitamin K and some B vitamins, while mushrooms add selenium.
Contains saturated fat. Cheddar and eggs increase saturated fat, so this is best enjoyed as part of an overall balanced diet.
Method
- Preheat the oven to 190°C (Fan 170°C, 374°F, Gas Mark 5). Lightly oil a baking dish or ovenproof frying pan.
Let the oven fully come up to temperature before the dish goes in, so the egg mixture starts setting straight away rather than soaking into the tin. A very thin film of oil is enough; too much can make the frittata greasy and prevent a neat crust.
- Sauté the sliced courgettes and mushrooms until they start to colour, then add the leafy greens and cook until wilted.
Keep the heat at medium rather than high so the vegetables soften and take on a little colour without burning at the edges. If they look wet in the pan, give them a minute or two longer so excess moisture cooks off and the frittata is not watery.
- Whisk the eggs with a spoonful of yoghurt, then pour over the vegetables and stir gently to combine.
Whisk until the eggs and yoghurt are completely smooth and slightly foamy, which helps the mixture bake up evenly. Stir only once or twice after pouring in, otherwise you will break up the vegetables and lose definition in the finished slice.
- Bake for 15–20 minutes until set and golden on top. Serve with the remaining yoghurt spooned over the top.
Check the centre with a gentle wobble: it should be just set, not sloshy, and the top should be pale gold rather than dark brown. Leave it to stand for a few minutes after baking so the heat finishes setting the middle and it slices cleanly.
Other Courgette Recipes
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Butter Baked Custard Tart
55 min · A rich, smooth custard tart with a delicately set filling and buttery flavour. It is elegant enough for guests but straightforward enough for home baking.
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