I threw this fritatta together when there was nothing left in the fridge but a lot of eggs, courgettes and some cheese but it can really be made with anything you have lying around. The lemon and mint gives a fresh contrast making for a light and summery lunch (and it looks so pretty!).
Cook Time 1 hour | Makes 1 large frittata | Cuts into 10 Slices
1 tbsp olive oil
1 tbsp butter
2 cloves of garlic, crushed
1 onion, sliced thin
2 courgettes, coarsely grated
2 tsp sea salt
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp chilli flakes
150ml double cream
15g fresh mint leaves, finely chopped
15g fresh parsley, finely chopped
1 lemon, zested
100g feta, crumbled
100g parmesan, grated
1. Preheat the oven to 200C/180C fan/gas 4.
2. Line a baking tin with greaseproof paper and a brush of olive oil (I use a 20cm cake tin but a roasting tray will also work).
3. Place the courgettes in a sieve over a bowl and sprinkle over some salt. Leave for 10 minutes, then squeeze out as much water as possible.
4. Heat the olive oil and butter in a frying pan and add the sliced onion. Cook over a medium heat until slightly softened. Add the garlic, cumin, chilli and fennel seeds and fry for 2 minutes. Add the courgettes and fry together for a few minutes to soften. Take off the heat and transfer to a bowl to cool.
5. In a separate bowl, whisk up the eggs with the double cream and fresh herbs. Stir through the cooled courgette mix and add the lemon zest and cheese, stirring gently to leave the feta in whole chunks. Season well with salt and pepper.
6. Pour the egg mixture into the prepared baking tin and bake in the oven for 20-30 minutes until the top has started to brown and the eggs have cooked through. You are looking for just a slight wobble, this will firm up as it cools. Remove from the oven and leave to stand for 5 minutes before removing from the cake tin and slicing into wedges. Scatter extra mint leaves and sliced green chilli to serve.