Courgette and ciabatta frittata

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Preparation info

  • Serves

    six

    • Difficulty

      Easy

Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

  • About

This is a regular feature at home on the weekend, when Karl and I are feeding friends. We tend to serve it with a mixed herb and leaf salad dressed with lemon juice and olive oil and a few chunks of feta crumbled over. The frittata manages to be light, fluffy and comforting in a way that you can only get when you soak bread with milk and cream. Don’t waste the ciabatta crusts: they can be blitzed into fresh breadcrumbs and freeze well. This can be

Ingredients

Method