• 2 medium-sized courgettes
  • 2 spring onions, washed
  • 2 tbsp olive oil
  • 1 handful parsley, roughly chopped
  • 4 eggs
  • 2 egg whites
  • 300ml milk
  • Salt
  • Ground black pepper
  • Green part of 1 spring onion


Cut the courgettes and spring onion into slices and fry them briefly in olive oil in a non-stick pan. Add the parsley. Mix together the remaining ingredients, season with salt and pepper to taste and add to the pan. Thicken at a medium temperature, place in a preheated oven and bake with hot air at 200 °C for 6 minutes until golden brown. Cut the green of a spring onion into diagonal strips and fry in a little olive oil until crispy. Turn over the frittata and decorate with the crispy spring onions.

Cooking level

With Preheat
6 minutes | hot air setting at 200 °C