The mint is wonderful at the moment: because of the rain last week and the sun this. We 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. For two.
2 spring onions, chopped
2 garlic cloves
2 medium courgettes, sliced 6 eggs
2 handfuls parmesan, grated
1 handful fresh mint, chopped [if the leaves are very fresh and tender, simply tear them roughly]
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. Beat the eggs and season. Stir in the parmesan and mint. Add the egg mixture to the frying pan. Stir 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. Then bake in the oven at 180°C/Gas 4 for 20 minutes or until set. We 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] 5 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