Fri, 9 October 2015
This courgette and mint frittata takes a simple concept and makes it tastier and a lot more interesting to eat. I used to use more eggs and less veg, but have since changed the balance and I prefer it this way. Delicious cold, to eat for lunch.
Serves 8 for light supper or lunch
You'll need a large, ovenproof frying pan. Non-stick handy.
50 ml olive oil (50g)
2 red onions, peeled and diced (300g)
3 leeks, sliced (510g)
3 good tsp. dried mint (2g)
Salt & pepper (3g)
Zest of 1 lemon (2g)
6 courgettes, grated (1200g)
6-8 eggs beaten (7 eggs or 400g)
200 g soft goats cheese or halloumi, cut into chunks (200g goats' cheese)
Preheat oven to 180 C.
Heat up half the olive oil and sweat the onions and leeks very gently with the mint and lemon.
I often put a lid on them to really make them "sweat". When they have wilted down. Season well and then add the courgettes.
Take off the heat, mix well and then pour in the eggs.
You'll have to use a fork to help let the eggs reach every corner, making tracks in the veg and then evening everything out.
Top with the cheese and then put in the oven for about 20-30 minutes.
Leave it to "settle" for ten minutes and then slice and serve.
There are so many veg in this that I often just serve this with a few blobs of avocadoes and chopped tomatoes for little people, and just a crisp green salad for me.
Watch here:
Wed, 30 April 2025
Chef: Paul Knapp
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