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 to the stodginess of the eggs 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 clove of garlic, crushed
1 onion, finely diced
2 courgettes, coarsely grated
2 tsp sea salt
1 tsp fennel seeds
1 tsp cumin seeds
15g fresh mint leaves, finely chopped
15g fresh parsley, finely chopped
1 tsp chilli flakes
1 tsp black pepper
1 tsp oregano
1 lemon, zested
100g feta, crumbled
100g parmesan, grated
1. Preheat the oven to 170C/150C fan/gas 3.
2. Line a baking tin with greaseproof paper and a brush of olive oil (I use a 20cm cake tin).
3. Place the courgettes in a sieve over a bowl and sprinkle over some salt. Leave for 10 minutes to degorge then squeeze out as much water as possible.
4. Heat the olive oil in a frying pan and add the sliced onion. Cook over a medium heat until slightly softened. Add the garlic, cumin 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 dried spices, eggs and mint leaves. Stir through the cooled courgette mix and add the lemon rind and cheese, stirring gently to leave the feta in whole chunks.
6. Pour the eggy mixture into the prepared baking tin and bake in the oven for 30-40 minutes until the top has started to brown and the eggs have cooked through and solidified (it may have a slight wobble). Remove from the oven and leave to stand for a few minutes to firm up before taking out the cake tin and slicing into wedges. Scatter extra mint leaves and sliced green chilli to serve.