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Courgette, Mint, and Feta Frittata

Courgette Frittata



Serves 4, with bread

• 4 courgettes, sliced into rounds

• 1 spring onion, sliced into rounds

• 6 eggs, lightly whisked

• Feta cheese, crumbled

• 1 small handful mint leaves

• Zest of 1 lemon

• Olive oil Butter

Salt and pepper to taste



1. Heat a tablespoon of olive oil in a non stick pan. Add the spring onion, courgettes, and lemon zest Season to taste and cook until soft and just starting to brown. Remove from heat and transfer to a nonstick 8” frying pan with a metal handle

2. Place on low heat and add a small knob of butter. Add the whisked egg (you can season this with salt and pepper), the feta cheese, and the mint. Cook on low heat for 2-3 minutes.

3. Transfer the pan to a preheated oven at 170C, and bake for 20 minutes or until it is set (the time it takes will vary from oven to oven). The frittata will usually be cooked through before it turns brown, provided the heat in the oven remains constant.


4. Take out of oven and allow cooling for a few minutes. Turn over onto a plate and slice generously. Serve with crusty farmhouse bread or rustic baguette.

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