Baked frittata with grilled vegetables and couscous

Ingredients

For 1 serving

• Eggs2
• Egg whites2
• Eggplant80 g
• Zucchini80 g
• Bell peppers80 g
• Basil3 g
• Grana Padano10 g
• Couscous50 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

In season: June – September

Method

1. Preheat the oven to 190 °C (conventional). Meanwhile wash the aubergine, courgettes and peppers; cut the aubergine and courgettes into slices about half a centimetre thick and the peppers into strips, removing the seeds and pith.
2. Heat a griddle over high heat until very hot and grill the vegetables in batches, 2–3 minutes per side, until soft and charred. Cut them into 2 cm pieces.
3. In a bowl beat the eggs and egg whites with the grated Grana Padano, torn basil, salt and pepper and stir in the vegetables.
4. Grease a small baking dish with half the oil, pour in the mixture and bake at 190 °C for 18 minutes, until puffed, golden and set in the middle.
5. Meanwhile bring a little salted water to the boil (about the volume of the couscous plus a third), pour it over the couscous in a bowl with the remaining oil, cover and leave to swell for 5 minutes; fluff it with a fork.
6. Let the frittata rest for 2 minutes, cut it into squares and serve with the couscous.