Courgette & feta frittata
In this recipe, quintessential Greek ingredients – olive oil, courgettes, tomatoes and feta – make this frittata sing with delicious light, summer flavours. This is also incredibly versatile so feel free to play with it; use soft goat’s cheese instead of feta, swap the dill for parsley, oregano or Greek basil (or indeed any herb you like!) and you could some spring onions in step 2. Enjoy warm, cold for a picnic or in a packed lunch.
Recipe from: Delicious
Ingredients
3 tbsp olive oil
3 medium courgettes, thinly sliced into rounds
2 garlic cloves, crushed
4 ripe tomatoes (about 400g), chopped
8 medium free-range eggs
Handful fresh dill, finely chopped
100g feta
Directions
Heat 2 tbsp olive oil into a 26cm, non-stick frying pan over a medium heat. Add the courgettes to the hot pan and cook, turning occasionally, for 10 minutes until tender and lightly golden. Once tender and starting to colour, tun up the heat to high and cook the courgettes until they are deep golden on both sides (this adds another dimension of flavour so is a very important step!) Stir in the garlic and chopped tomatoes and cook for another 2-3 minutes. Remove from the heat.
In a large bowl, beat the eggs and season lightly with salt and generously with pepper. Add the dill along the courgette and tomato mixture and stir well.
Add the remaining olive oil to the frying pan and, when hot, pour in the courgette and egg mixture, then crumble the feta over the top. Reduce the heat to low and cook gently for 8-10 minutes or until the frittata is set and golden underneath and only the top is still runny.
Put a lid on the pan under and cook for a further 4-5 minutes or until the top if just set and puffy.
Slide the frittata out of the pan onto a board and cut into wedges. Serve warm or, cold.