Courgette and feta frittata
This frittata is the perfect thing to eat now, as courgettes are bang in season. Get the Romana variety if you can, they're tastier.
Overview
Prep time
10 mins
Cook time
15 mins
Serves
2
Ingredients
4 tbsp olive oil
2 courgettes, sliced into 1-2cm-thick discs (cut these into half-moons if your courgettes are particularly large)
pinch of chilli flakes
1 garlic clove, grated
3 large eggs, beaten and seasoned
1 tbsp chopped parsley
100g feta, diced
handful of rocket, to serve (optional)
Method
Step
In a sauté pan that has a lid, heat 2 tbsp of olive oil.
Step
Add the 2 sliced courgettes, a pinch of chilli flakes, 1 grated clove of garlic and a pinch of salt, and sauté over a medium heat to colour.
Step
Add a few teaspoons of water and cover with the lid.
Step
Cook over a medium heat for 2-3 minutes, until just cooked – you want the courgettes to be soft but still retain their colour. Remove from the pan.
Step
Gently heat the remaining 2 tbsp of olive oil in a small, ovenproof non-stick frying pan (about 20cm; still large enough to hold 3 eggs).
Step
Allow the eggs to settle, then gently stir to cook the eggs but not scramble – you want just to start the cooking process. Stir a couple of times then allow the eggs to settle again.
Step
Cook over a low heat until only a thin layer of uncooked egg remains on the top of the frittata. You want it to set but only with a slight wobble.
Step
Meanwhile, preheat the grill.
Step
Place the pan under the grill and cook the frittata for 1-2 minutes, just until the surface of the eggs is cooked and the feta has just started to caramelise. Serve immediately with a handful of rocket leaves on top if you like.
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