Courgette and Sourdough Frittata

A tasty and versatile breakfast option made from last night's leftover veggies
Courgette and Sourdough Frittata
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Courgette and Sourdough Frittata
March 17, 2019
Preparation Time 10-15 minutes
Cooking Time 15 minutes
Serves 2

RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra


2 tbsp 2 tbsp olive oil
3 small leeks, thickly sliced
3 cloves garlic, grated xcloves garlic, grated
300g courgette, cut into rounds
250g frozen peas, thawed
250g baby spinach, wilted
60g sourdough bread, torn into chunks
½ cup chickpea flour
½ cup spinneysFOOD Bottled Water
spinneysFOOD Salt, to season
spinneysFOOD Black Pepper, to season
Small bunch spinneysFOOD Fresh Basil, to serve
Small bunch spinneysFOOD Fresh Mint, to serve


  • 1

    Heat the oil in a medium-sized frying pan over medium heat

  • 2

    Sauté the leeks and garlic together until soft and translucent. Place the leeks and garlic in a bowl and set aside. In the same pan sauté the courgettes until charred

  • 3

    Set the courgettes aside in a small bowl and sauté the peas and spinach together, season well and set aside

  • 4

    Add a large glug of oil to the pan and fry the sourdough chunks until golden and crispy. Set aside

  • 5

    n a medium bowl, combine the chickpea flour and water and whisk until smooth, then stir in the leeks, courgettes, peas and spinach

  • 6

    Place the pan over a very high heat with a generous amount of olive oil. Once the pan starts smoking pour in the chickpea mix and top with the bread chunks. Allow to char slightly before covering with a lid for 5 minutes. Check that it’s completely cooked and serve with basil and mint


Frittatas are perfect vehicles for leftover veggies or potatoes from the night before. Add them instead of the courgettes to
limit wastage.


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