Courgette & Mint Frittata

Ingredients

• 8 eggs
• 60 g feta, crumbled
• 3 courgettes, thinly sliced
• 1 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 tbsp olive oil
• 2 tbsp fresh mint, roughly chopped
• mixed salad, to serve
• Crusty sourdough toast, to serve
• Dressed leaves, to serve

Method

1. Preheat the grill to high. Heat the olive oil in a 24cm ovenproof frying pan over medium heat. Add the onion and courgette and cook for 8 minutes, stirring now and then, until softened and turning golden at the edges — you want real colour here, not pale and steamed.
2. Stir in the garlic and chopped spinach and cook for another 1–2 minutes, just until the garlic is fragrant and the spinach has wilted. Don't let the garlic burn — 30 seconds past fragrant and it turns bitter, and bitter garlic shows up in every bite of the finished frittata.
3. Cook off any liquid sitting in the pan — wet vegetables make a soggy frittata. Season the base generously with salt and pepper now, while it can soak in.
4. Whisk the eggs in a jug with a good pinch of salt and plenty of black pepper — taste a fingertip of the seasoned egg before it goes in. Pour over the vegetables, tilting the pan so the egg settles evenly into the gaps. Scatter the feta and mint over the top.
5. Cook undisturbed over medium-low heat for 4–5 minutes, until the base is set and the edges are coming away from the pan. You'll see the egg around the edge go opaque first; the centre will still wobble.
6. Slide the pan under the grill for 3–4 minutes, until the top is golden, puffed and just set in the centre — a slight tremble is fine, it carries on cooking as it rests.
7. Rest for a minute, then taste a corner and adjust seasoning if it needs it — feta does a lot of the salt work, so check before you commit.
8. Turn out and cut into wedges. Pile the mixed salad leaves alongside, scatter extra torn mint over the frittata, and finish with a crack of black pepper.