Recipe by Moyni
I'd had something similar as part of a tapas meal and thought I'd have a go. Yesterday I was given some garden fresh courgettes by a colleague and that's what set me off. I use a nonstick omelet pan that's about 8" dia and has quite steep sides.
Top Review by Tea Jenny
Can I say Moyni that I am glad you did have a go, this was very nice we had it for lunch hot with salad and very nice it was too! but later we had what was left cold, and I think it was much better cold and chilled the flavours seemed to be stronger I am a big fan of feta I just love it and I will admit to puting a wee bit more in. It was lovely, I used fresh mint and fresh courgettes from my garden as was the salad leaves and the toms from my greenhouse, the only thing I had to buy was the eggs and cheese and if my chickens had been laying that would have been free too sadly we don't have eggs yet, but your recipe was very good and will certainly make it again. Made for PAC fall 09 well done.
- 3 medium courgettes, cut into matchsticks
- 6 eggs, lightly beaten
- 1 teaspoon dried mint
- 100 g feta cheese, crumbled
- 1 tablespoon olive oil
- fresh ground pepper
Directions See How It's Made
- fry courgette in olive oil for 5 or so mins - if giving out a lot of moisture strain and return to pan.
- stir in dried mint (fresh would be much better if you have it.
- add crumbled cheese.
- add pepper and stir.
- pour in the beaten egg, aggitate with a spoon to distribute fairly thoroughly.
- cook on a low heat for 15-25 mins until set - using a plate turn the frittata over and slip back into pan to colour what was the top - it should be golden.
- eat hot, warm or cold, cut into wedges with crusty bread and a side salad?