Frittata di Zucchine e Menta
A classic Italian country frittata: tender sliced baby courgettes gently sautéed in olive oil, baked with free-range eggs, fresh garden mint, and savoury Parmigiano Reggiano.
Ingredients
- • 6 large free-range eggs
- • 3 medium courgettes, sliced into 3mm rounds
- • 3 tbsp extra virgin olive oil
- • 1 small shallot, finely sliced
- • 50g Parmigiano Reggiano or Pecorino, freshly grated
- • 2 tbsp fresh mint leaves, chopped
- • Sea salt and freshly ground black pepper
Preparation Steps
Heat olive oil in a 24cm ovenproof non-stick skillet over medium heat. Add the sliced shallot and courgettes with a pinch of salt. Sauté for 8-10 minutes until courgettes are tender and lightly golden around the edges.
In a bowl, beat eggs with grated cheese, chopped mint, a pinch of salt, and freshly ground black pepper until thoroughly combined and slightly frothy.
Spread cooked courgettes evenly in the pan and pour the egg mixture over. Cook undisturbed over low heat for 5-6 minutes until edges are set and base is golden.
Transfer the skillet under a preheated medium-hot grill for 3-4 minutes until the top is puffed, set, and golden. Slide onto a board, let cool slightly, and slice into wedges.