Courgette and ciabatta frittata from Ottolenghi Simple (page 9) by Yotam Ottolenghi

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Brittania on February 18, 2026

    Made by Lindsay B. Very good!

  • Babycarrot on June 25, 2024

    The annual start of the How Do I Use Up All This Zucchini time of year. This smelled really delicious as it baked. I made a few changes: used half and half for the heavy cream, a mixture of 2% milk and buttermilk for the whole milk. I also used a random loaf of bread instead of ciabatta. I also did squeeze out a good deal of water from the zucchini even though that is not included in the directions. I also oiled the pan with leftover oil I had from a nice tin of octopus which gave the frittata a delicious flavor. I am looking forward to seeing how the leftovers taste. As others have noted, a variety of vegetables including onions and cheeses could work here.

  • MollyB on August 10, 2022

    A delicious and forgiving recipe. I used some odds and ends of white bread that I had in the freezer for the bread and a mix of zucchini and frozen green beans (Trader Joe's haricots verts) for the vegetables, and it was great. It all melded together into a delicious final dish.

  • Lsblackburn1 on July 30, 2020

    I think I liked this even better warmed up on day 2. The flavors - especially the basil - really came through. Very tasty savory bread pudding.

  • Astrid5555 on November 10, 2018

    This is a delicious way to use up leftover bread. I made half a recipe for 2 adults and this was plenty. Adding some more vegetables such as spinach and cherry tomatoes would also be lovely. Will make again soon!

  • jzanger on October 18, 2018

    Super delicious! I only had on hand 1/2 cup of heavy cream and used 2% milk for the rest. I also only had baguette, and using about 2/3 of the amount of ciabatta listed worked just fine. This recipe could be easily played with to adjust herbs and spices. I’ll happily make this again!

  • chaffinski on September 23, 2018

    I made this with full fat cottage cheese rather than milk soaked ciabatta. Served with the tomato carpaccio. Yum.

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