-
Heat the oven to 180C/fan
160c/Gas 4.
-
Mix the ciabatta, milk and
cream in a bowl, cover and set aside for 30 mins, to give
the torn bread time to absorb most of the liquid.
-
In a large bowl, mix the eggs,
oregano, rosemary and 25g of the parmesan, a touch of salt and pepper. Tip in the
contents of the bread bowl, then stir in the courgette,
spinach (if using) and
basil.
-
Heat a 20cm x 20cm baking dish
in the oven for 5 mins. Remove, brush all over with oil to
grease, then pour in the courgette mixture. Level out the
top, bake for 20 mins, then sprinkle over the remaining
parmesan. Bake for 20-25 mins longer, until the frittata
is golden brown on top and cooked through (test by
inserting a knife into the centre - it should come out
clean) Set aside to rest for 5 mins, then serve.
|
DAILY
DINNERS 
