Courgette, Mint, & Feta Frittata

11 Ingredients

Number of servings

4

2tablespoons olive oil
1 pinch salt
1 pinch freshly ground black pepper
250grams zucchini, cut into 1cm cubes
1 clove garlic, crushed
6 eggs
1tablespoons double cream
25grams Parmesan cheese, finely grated
2tablespoons mint leaves, chopped
100grams feta cheese, cut into 1cm cubes
1tablespoons butter

Description

This light, summery frittata is perfect for a summer picnic, cut into wedges and served cold.

Method

Step 1 of 4

Heat the oil in a 25cm heavy-based, ovenproof frying pan and fry the courgettes over a medium heat for 3-5 minutes until they start to brown. Add the garlic and cook for 1 minute. Set aside and wipe the pan with kitchen paper. Preheat the grill on its highest setting.

Step 2 of 4

Whisk together the eggs, cream, Parmesan, and mint, then season well. Add the garlicky courgettes and the feta cheese and mix well.

Step 3 of 4

Melt the butter in the frying pan over a medium heat and pour the egg mixture into the pan. Cook for 5 minutes, without moving it at all, until the edges start to set.

Step 4 of 4

Transfer the pan to the grill and cook for a further 5 minutes, until the frittata is set and the top golden brown. Rest for 5 minutes before cutting into wedges to serve.