Courgette & mint frittata

The mint is wonderful at the moment: because of the rain last week and the sun this. mint - a handful 9-3-14egg - close-up 5-3-14We gave both the big mint bed by the spring, and the terracotta pot, a heavy trim in the autumn. Right down to the dark stalks. A military number one. And in the last week, new growth has shot up. That, combined with Pablo’s eggs, meant this frittata was a must. plateful - close-up 9-3-14For two.
2 spring onions, chopped
2 garlic cloves
2 medium courgettes, sliced courgette - close-up 9-3-146 eggs
2 handfuls parmesan, grated
1 handful fresh mint, chopped [if the leaves are very fresh and tender, simply tear them roughly]

Pre-heat the oven to 180°C/Gas 4. courgette - frying for the topping 9-3-14In a small frying pan, add a little olive oil and gently fry 10-12 slices of courgette until golden. Set aside. These will be the topping, added just before baking.

Add a large knob of butter to a large, ovenproof frying pan and cook the onions, garlic and remaining courgettes gently, for about 10 minutes. Stir occasionally. courgettes and onions - frying in pan 9-3-14Beat the eggs and season. Stir in the parmesan and mint. beaten eggs with milk & seasoning 9-3-14beaten eggs - add mint & parmesan 9-3-14Add the egg mixture to the frying pan. add the egg to the pan 9-3-14Stir briefly, then cook for a couple of minutes until the bottom is set. Do not wait too long, or the bottom will burn.

Arrange the golden courgette slices evenly around the pan. add extra courgettes to the pan 9-3-14Then bake in the oven at 180°C/Gas 4 for 20 minutes or until set. just out of the oven 9-3-14We ate this amount for dinner with a small salad of tomatoes dressed with olive oil and balsamic vinegar. [Thanks to The Sunday Times Magazine for the original recipe, which we have adapted] eggshell - broken 9-3-145 to remember
de vez en cuando – occasionally
un recorte – a trim
indispensable – a must
cuajado/a – set [solid ie jelly or custard]
dorado/a – golden

6 thoughts on “Courgette & mint frittata

  1. Robin

    Looks like a great recipe! My husband would probably love it. I am allergic to onions, so it probably wouldn’t be all that great for me. It looks delicious though.

    Liked by 1 person

    Reply

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