Wednesday, 20 September 2017

Courgette "Frittata" with Avocado Aioli

courgette frittata with avocado aioli

There's no denying that most of my breakfast recipes are based on sweet flavours but the other morning, I was craving something savoury so created this courgette frittata with avo aioli. Topped with sweet baby plum tomatoes, the flavours work so well together for a light yet satisfying breakfast or brunch. That's not to say you couldn't enjoy it for lunch or dinner too though! As well as the delicious flavours, one of the aspects that I love most about this dish is that it packs in the fruit and vegetable portions, making it the perfect way to start the day.

Three great health benefits: good source of fibre, promotes healthy skin, anti-inflammatory

Serves 1
Enjoy immediately

Ingredients:
2 medium courgettes, washed and grated
1 tbsp chia seeds
2 tsp olive oil
Handful of baby plum tomatoes, chopped in half lengthways (cherry tomatoes would work too- I just like the extra sweetness of the baby plum tomatoes)

For the aioli:
Flesh of 1 ripe avocado
1 clove of garlic, crushed
Juice of 1/2 lemon
1 tbsp extra virgin olive oil
Sea salt and black pepper

Method:
1) Make a chia "egg" by mixing together the chia seeds with 3 tbsp water. Set aside for approximately half an hour (it's fine to do this the night before if you know you'll be wanting this for breakfast in the morning & want to save time). Stir the gel that forms.
2) Place the grated courgette in a clean muslin cloth or tea towel and squeeze over a bowl or sink until most of the excess water is drained- you'll be surprised how much is released! Keep going as you really do need to remove most of that excess water!
3) Stir together the courgette with the chia "egg" until thoroughly combined.
4) Heat the 2 tsp olive oil in a small, oven proof frying pan over a medium-high temperature on the hob. Add the courgette mixture and press into the pan so that it fills the frying pan and resembles a frittata shape. Cook for approx 2-3 minutes. Transfer the courgette mixture (still in the frying pan) under a hot grill to lightly brown the top.
5) Meanwhile, make the avocado aioli by mashing the avocado with a fork then adding the garlic, lemon juice, extra virgin olive oil and salt & pepper (to taste). Stir to combine. Transfer to a serving dish (or simply straight onto the same plate that you'll serve the frittata on).
6) Place the courgette frittata onto a serving plate and top with the tomatoes.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
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