Eggs Gino D'Acampo Vegetarian

Courgette frittata with tomato salsa

“Frittatas are one of my favourite lunchtime dishes. In Italy I cooked this recipe at Casolare da Tobia, a restaurant on the volcano just outside the city of Naples. The fertile soil in its garden yields the most delicious produce for the chefs.”
– Gino

Serves 4


– 2 tablespoons of olive oil
– 1 red onion, peeled and sliced
– 3 courgettes (preferably with flowers), sliced
– 1 yellow pepper, sliced
– 1 red pepper, sliced
– 6 eggs, beaten
– 50g parmesan cheese
– Salt and pepper to taste

For the salsa:

– 4 ripe tomatoes, diced
– 50g pitted olives, cut in half
– 2 tablespoons olive oil
– Juice of ½ lemon
– Pinch of dried chilli flakes
– Small bunch of basil leaves, torn


Heat the oil in a frying pan over a medium heat and add the onion and peppers. Cook for 2 minutes before adding the courgettes. Cook for 3–4 minutes until starting to brown.

Season with salt and pepper.

Season the eggs with black pepper, then pour into the frying pan. Use a spatula to move them around until they start to set on the bottom and around the sides.

Grate a little parmesan over the frittata, then carefully slide it out onto a board or saucepan lid.

Place the frying pan on top and flip it over so that you can cook the other side for 2 minutes.

Grate a little more parmesan over the top.

To make the salsa, put the tomatoes, olives, oil and lemon juice in a bowl, season with salt and pepper, then add the chilli flakes. Set aside for 10 minutes, then add the basil.

Slide the cooked frittata onto a plate and serve with the salsa on top

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