It is National Picnic Week, and what better way to celebrate than with a deliciously light and fresh Courgette, Mint and Feta Frittata that will travel well to any picnic, and it’s even a good way to hide vegetables from fussy eaters.
Heat 1 tablespoon Olive oil in an ovenproof pan and then add 2 Courgette (zucchini) and 2 Shallots and gently cook for 3-4 minutes.
In a large bowl, whisk together 8 Eggs, 1 teaspoon Whole milk and 1 pinch Sea salt and black pepper. Add 20 g Fresh mint and 60 g Light Feta.
Pour the egg mixture into the pan. Heat on the hob for 3-4 minutes and then put under a preheated grill for around 4-5 minutes, until the eggs are set. Sprinkle with 30 g Light Feta and some extra mint and serve
Notes
The amount of eggs used will depend on the size of the frying pan you are using. We used a 10 inch pan, so if yours is 8 inch then use 6 eggs instead of 8.
It is very important that you start this recipe in a frying pan that is suitable to go in the oven/under a grill.
To make your feta frittata much prettier, after you have cooked the courgettes, remove half of them from the pan and set aside. Follow the rest of the instructions and then just before you transfer the pan to the grill, add the rest of the courgettes to the top of the nearly set egg mixture and then put it under the grill. This makes no difference to the taste, but it makes it look nice.