Courgette & Mint Frittata

• 8eggs
• 60 gfeta, crumbled
• 3courgettes, thinly sliced
• 1onion, thinly sliced
• 2cloves garlic, crushed
• 1 tbspolive oil
• 2 tbspfresh mint, roughly chopped
• 1 x 400 gtin butter beans, drained and rinsed (optional) (optional)
• 100 gbaby spinach
• Fine salt and black pepper
• 400 gmixed leaves, dressed with 1 tbsp olive oil and 1 tbsp lemon juice, divided (optional)

Method

1. 1Preheat 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. 2Stir in the garlic and chopped spinach and cook for another 1–2 minutes, just until the garlic is fragrant and the spinach has wilted.
3. 3Cook 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. 4Whisk the eggs in a jug with a small pinch of salt and black pepper; the feta will add salt too. Pour over the vegetables, tilting the pan so the egg settles evenly into the gaps. Scatter the feta and mint over the top.
5. 5Cook 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. 6Slide 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. 7Rest 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. 8Turn 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. Fold the butter beans through the salad leaves if using; they make it lunch rather than a snack.

Per serving

kcal

377

protein

28.1g

fibre

8.5g

carbs

24.4g

fat

19g