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 a little oil in an ovenproof pan and then add the courgette and shallots and gently cook for 3-4 minutes.
In a large bowl, whisk the eggs, milk and salt and pepper together and add the mint and ⅔ of the feta.
Pour the egg mixture in to the pan. Heat on the hob for 3-4 minutes and put under a preheated grill for around 4-5 minutes, until the eggs are set. Sprinkle with the rest of feta and some mint and serve
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.