A tasty combination of courgette and fresh herbs goes so well with salty halloumi cheese in this easy peasy frittata. To make a frittata for four, simply double the ingredients and use a larger frying pan.
Greater London, England, UK
43 people made this
- 1 tablespoon olive oil
- 1 large courgette, grated and squeezed dry
- salt and freshly ground black pepper to taste
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped fresh dill
- 4 large eggs, beaten
- 1/2 (200g) pack halloumi cheese, sliced
MethodPrep:10min ›Cook:12min ›Ready in:22min
- In a small ovenproof frying pan, heat olive oil over medium heat. Add the courgette and a pinch of salt and cook until soft, then add chopped mint and dill and cook 1 minute more.
- Season the beaten eggs with salt and pepper, then pour into the frying pan. Stir briefly, then leave to allow the bottom of the frittata to set. Once you see the bottom setting, take a spatula to the edges of the pan to ensure that the frittata isn't sticking.
- When the frittata starts to set around the edges, lay the slices of halloumi over the top. Place the pan under the grill for 5 to 10 minutes, until the frittata is fully set and the cheese is slightly browned. Serve immediately or at room temperature.
Reviews & ratingsAverage global rating:(5)
Reviews in English (2)
I'm not really a fan of omlette so wasn't sure i would like this recipe, but it was lovely, really filling and enjoyed by the whole family.-08 May 2015
Delicious! Perfect for a weekend brunch!-26 Sep 2014
- 2 medium courgettes , grated
- ½ tsp sea salt , plus extra to serve
- 30g self-raising flour
- 20g rice or cornflour
- 2 tbsp toasted sesame seeds
- ¼ tsp ground white pepper
- 2 tsp mint leaves , finely chopped
- 80g halloumi , grated
- 2 large eggs
- 2 spring onions , finely sliced
- vegetable oil , for frying
For the chilli honey drizzle
To make the chilli honey drizzle, warm the honey, 2 tbsp water, chilli flakes and lemon zest in a small pan until bubbling and syrupy, about 3 mins. Put the courgettes in a sieve and sprinkle over the salt. Allow to drain for 30 mins, then use your hands to squeeze out the liquid – you want them as dry as possible.
Combine the flours, sesame seeds and pepper in a bowl. Add the mint, halloumi and courgette, and toss lightly to combine. Crack in the eggs and use a fork to stir them into the mixture along with the spring onions. Stir until you have a thick batter.
Heat 1 tbsp oil in a large, heavy-bottomed non-stick frying pan and swirl to coat the base. Add 2 heaped tbsp of the batter for each fritter, flattening them down with a spatula, and fry for a couple of minutes until golden. Flip them over and press down with the spatula, then fry for another few minutes until golden and cooked all the way through. Drain on kitchen paper and season with a few flakes of sea salt. Drizzle with the chilli honey to serve.
Courgette Fritters For One
Making courgette fritters does need a little pre-thought or planning, as it’s really important to dry out the the courgette first or you’ll have a soggy mess on your hands. However, you leave the courgettes draining for half an hour and go about your day. As you can also make these in advance and reheat or freeze (instructions below) then they are perfect for the solo cook as you batch prep and then eat as you feel the urge.
The recipe below is for 2 portions – since I didn’t really want to start telling you to split an egg in half. But since they are so great for advance prep then why only make one portion anyway?
HOW TO MAKE ZUCCHINI AND HALLOUMI FRITTERS - STEP BY STEP
To make a batch of these fritters, simply.
- Grate the zucchini and carrot directly into a colander and leave rest for 10 minutes. Then squeeze out extra moisture either by wringing the mixture with your hands and placing in a clean bowl OR by putting into a clean tea towel and wringing it (photo 1).
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- Eggs - this recipe uses 8 eggs and we always try to use free-range.
- Milk - a small amount of milk adds a lightness to the frittata.
- Courgettes - 1 medium courgette (zucchini) halved and sliced.
- Feta - I love the salty taste of feta and it goes great with courgettes. Alternatively, you could use grated halloumi or even cheddar cheese.
- Roasted Red Peppers - 1 roasted red pepper from a jar, or use a fresh red bell pepper.
- Spring Onions - a small bunch adds lots of flavour. You could substitute for red onion if you prefer.
- Thyme - I've used dried thyme in this recipe but by all means use fresh herbs if you have them to hand. Parsely and mint would both work well. For fresh herbs up the quantity to 2 tablespoons.
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: In a large frying pan cook the courgettes, spring onions, roasted red pepper and thyme for 3-4 minutes until tender.
Two: Whisk together the eggs, milk, salt, and pepper in a jug and pour the mixture into the frying pan. Give it a quick stir to distribute the vegetables evenly and cook for 4-5 minutes.
Three: Whilst the frittata is cooking on the hob, preheat the grill. Sprinkle the cubed feta cheese on top of the frittata and place under the grill for 2 more minutes of cooking, until it is nicely set. keep an eye on it to make sure it doesn't get too brown.
Halloumi and courgette frittata recipe - Recipes
- 2 carrots, peeled and grated
- 1 courgette, grated
- 500g halloumi cheese, grated
- 2–4 spring onions, trimmed and finely chopped
- 2 tbsp chopped coriander leaves
- 2 tbsp chopped mint leaves
- 2 free-range eggs, lightly beaten
- 2–4 tbsp breadcrumbs
- Olive oil, for frying
- Sea salt and freshly ground black pepper
For the chilli dressing
- 1 red chilli, finely sliced on the diagonal
- 2 cm piece of fresh root ginger, peeled and finely diced
- 2 tsp caster sugar
- 2–3 tbsp rice wine vinegar
- 2–3 tbsp olive oil
- Pinch of salt
To make the halloumi cakes put the carrots and courgette in a sieve or colander and sprinkle with a decent pinch of salt to draw out the moisture. Place over a bowl to drain for 5 minutes, then tip into a clean tea towel and squeeze out all the excess water.
Put the halloumi, carrot mixture, spring onions, coriander and mint into a bowl, season and mix together. Add the beaten eggs and mix well, then stir in 2 tablespoons of the breadcrumbs. The mixture should be sticky enough to form into patties, if it’s not sticky enough add some more breadcrumbs. Shape the mixture into 8 larger patties about 1cm thick, or 16 smaller ones. To help shape the patties place a large spoonful of the mix onto a spoon and press against your hand and squeeze out any excess liquid. Leave in the fridge uncovered for at least 20–25 minutes to firm up.
Meanwhile, put all the dressing ingredients into a bowl and stir well until the sugar has dissolved. Taste and adjust the seasoning as necessary.
Once you’re ready to cook, heat a large heavy-based frying pan over a medium heat. Add a dash of oil and fry the halloumi cakes (in batches if necessary) until dark golden and crisp on either side and hot all the way through.
Serve the cakes hot with spoonfuls of the chilli dressing over the top.
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Ultimate Home Cooking
By Hodder & Stoughton
Text © Gordon Ramsay 2013
Photography © Con Poulos 2013
I used to chuckle at jokes about zucchini winding up on neighbors’ doorsteps in the middle of the night. And about zucchini baseball bats. Then a terrible thing happened.
Zucchini disappeared from my garden. It simply wouldn’t grow. The fickle plants collapsed and died, or produced a few flowers but no squash. This happened two years in a row. Instead of being overwhelmed by too much, I had none. And that was bad. I had to buy zucchini, which was humiliating.
This year, the zucchini is back, without explanation or apology. A single plant is producing freely. And I am pulling out the old zucchini recipes. Not even zucchini from the farmers market, where I had bought mine for the last two years, can rival zucchini cooked within seconds of picking.
I’ll let a few grow big enough for stuffing. They’re for the steamed stuffed zucchini that I learned to make ages ago in a cooking class at the China House in Pasadena. Run by people from Shanghai, that restaurant no longer exists. Too bad, because the food was wonderful. The squash is stuffed whole with pork and vegetables, then steamed and sliced. Extra stuffing is shaped into meatballs and steamed alongside, then combined with a sauce. Sounds complicated, but it wasn’t too hard for a beginner at Chinese cooking.
The easiest and fastest way to cook zucchini is in the microwave. Cut the squash in half lengthwise, season it with a little olive oil, salt, freshly ground pepper, some herbs and perhaps Parmesan cheese, then microwave it for 3 minutes. That’s for one squash more may take longer. As soon as the zucchini can be pierced with a paring knife, it is done. The same thing in the regular oven takes longer, and the zucchini dries out.
Just-picked young zucchini is so sweet and fresh it shouldn’t be overwhelmed with seasoning. I like it sliced paper thin, then quickly sauteed with a small amount of garlic and onion, just enough to complement the flavor.
Most backyard growers raise tomatoes too. Those are needed for a zucchini frittata and for c alabacitas con queso , a Mexican-style dish of squash, tomatoes and corn topped with cheese. ( Calabacitas means little squash--zucchini--as opposed to calabaza , which is a big squash, such as pumpkin.)
An excellent recipe for a zucchini gratin appeared in a Junior League of Pasadena Cookbook called “Dining by Design.” (Published a couple of years ago, the same book has recipes for a glazed lemon zucchini bread with pecans, a corn and zucchini quesadilla, couscous with zucchini and a vegetable chili that contains zucchini, so it’s a good reference work for squash growers.)
When I tried the gratin out on guests, they all wanted the recipe. Once, I used the pale striped zucchini instead of the dark green-skinned variety, but zucchini varieties apparently aren’t interchangeable and the dish didn’t turn out well. In other words, there’s no substitute for plain, old-fashioned backyard zucchini.
Ottolenghi’s courgette and ciabatta frittata
This Courgette and ciabatta frittata is the first recipe I’m cooking from Ottolenghi’s latest cookbook, Simple. If you’re the type of cook that prefers uncomplicated rather than an challenging, this book should be on your kitchen counter. The cover echo’s the content. No frills, just a bright yellow lemon, That’s it. You can’t miss it!
In essence, simple also means easy, effortless and straightforward. The book is all of that. Despite a more simplistic approach than what you’d expect from the maestro of vegetables, the recipes deliver on all scores – vibrant colour and solid flavours. I love that the food is approachable and not in the least intimidating. It’s comfortable food that puts you at ease and makes you want to cook. No foams, broths, reductions or sous vides in site. Just good, honest food for everyday eating and for those occasions when you need to pull a rabbit out of a hat.
Most of the ingredients are kitchen staples, like tinned tomatoes, olive oil, herbs and spices, and lemons, of course. As always, expect plenty vegetables, pulses and grains, yoghurt dressings and pomegranates. The methods are very doable, some even easy.
I chose this frittata because I went a little overboard at the market and bought way too many courgettes. Paging through the book, I spotted the courgette recipe (zucchini, if you like) and thought it was a good place to start. I also had some baby spinach waiting its turn, so I threw that in too. Although the recipe calls for ciabatta, I’d baked a couple of rye breads over the weekend, so decided that the no waste rule was a righteous substitute. The flavours felt very Italian so I seasoned mine with oregano, rosemary and basil.
The texture of my rye frittata is, I’m thinking, slightly denser than what it would’ve been had I used ciabatta bread, but the taste is spot on. I’d waver to say, it sways somewhere between a savoury bread pudding and a sturdy Italian frittata.
- 1 courgette
- 200g cherry tomatoes - approx 15 tomatoes
- ½ Red pepper, thinly sliced
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 2 cloves of garlic
- 1 slice of bread - crumbed
- 1 tsp dried oregano
- 25g halloumi - grated
- 160g Spaghetti or linguine
- 1 vegetable stock cube
Preheat the oven to 200*c/180 fan/Gas mark 6, and put a full kettle on boil
Put the courgette, tomatoes, pepper, balsamic, garlic and 1.5 tablespoon of olive oil into a roasting dish, season and toss well to coat everything evenly. Roast for 20- 25 minutes
Whilst that is roasting, fill a saucepan with boiling water and stir through 1 vegetable stock cube. Once dissolved, add the spaghetti and cook for 12 -14 minutes or until al-dente and drain
To make the pangrattato, in a small pan, put the breadcrumbs, halloumi, oregano, and remaining olive oil, plus some black pepper and cook on a medium/high heat, stirring until the breadcrumbs start to crisp up. Once done, remove from the heat
Once the vegetables are ready pour them with the juices, over the pasta. Toss to coat