Charred Courgette, Feta & Mint Frittata

⏱ 35 min · Serves 4

A sunny, golden frittata packed with sweetly charred courgette, salty feta and a fresh hit of mint. It's brilliant hot from the pan, but even better at room temperature the next day with a tomato salad.

Per serving: 388 kcal · 22.0g protein · 8.0g carbs · 30.0g fat

Ingredients

• 8 large eggs
• 3 tbsp olive oil
• 2 medium courgettes (about 400g), sliced into thin coins
• 1 small onion, finely sliced
• 2 garlic cloves, thinly sliced
• 120g feta, crumbled
• 3 tbsp whole milk or single cream
• Small handful fresh mint leaves (about 10g), roughly chopped
• Zest of 1/2 lemon
• 1/2 tsp dried chilli flakes (optional)
• 1/2 tsp fine salt
• Plenty of freshly ground black pepper

Method

1. Heat the grill (broiler) to high. Whisk the eggs with the milk, salt, plenty of pepper and the lemon zest in a large bowl; set aside.
2. Heat 2 tbsp olive oil in a 24cm non-stick ovenproof frying pan over high heat. Add the courgette slices in as close to a single layer as you can and cook 4-5 minutes without stirring much, until deeply golden underneath. Turn and colour the other side.
3. Lower the heat to medium, add the remaining 1 tbsp oil, the onion and a pinch of salt. Cook 5 minutes until softened, then add the garlic and chilli flakes and cook 1 minute more until fragrant.
4. Stir most of the mint into the pan, then spread the vegetables out evenly. Pour over the egg mixture and scatter the feta on top, nudging some pieces under the surface.
5. Cook over a low-medium heat for 8-10 minutes, without stirring, until the edges are set and only the centre still wobbles.
6. Slide the pan under the hot grill for 2-3 minutes until puffed, golden and just set in the middle. Don't overcook: a slight softness in the centre keeps it juicy.
7. Rest for 5 minutes, then loosen the edges, slide onto a board, scatter with the remaining mint and cut into wedges.