Courgette, Lemon & Herb Frittata
A light, summery frittata that makes the most of a glut of courgettes from the kitchen garden. Serve warm or at room temperature with a simple green salad.
Method
- 01
Heat 1 tbsp of the olive oil in a 24cm ovenproof frying pan over a medium-high heat. Add the courgette slices in a single layer (you may need to do this in batches) and cook for 2–3 minutes each side until golden. Season well and set aside.
- 02
Reduce the heat to medium and add the remaining oil. Gently fry the garlic for 1 minute until softened but not coloured.
- 03
Beat the eggs in a large bowl with the grated cheese, lemon zest, most of the herbs and a generous pinch of salt and pepper.
- 04
Arrange the courgette slices in the pan over the garlic, then pour over the egg mixture. Cook over a low heat for 8–10 minutes until the edges are set but the centre is still slightly wobbly.
- 05
Preheat the grill to high. Slide the pan under the grill for 3–4 minutes until the top is golden and just set.
- 06
Leave to cool for a few minutes, then scatter over the remaining herbs. Serve in wedges, warm or at room temperature.