Courgette frittata

Ciao! This recipe is not just an ordinary omelette, but an Italian one filled with your home-grown vegetables. Buon appetito! (Have a good meal!)

Ingredients

• 500 g (18 oz) new potatoes
• 50 g (2 oz) butter
• 1 large onion, finely chopped
• 3 courgettes, thinly sliced
• 1 tbsp fresh mint leaves, chopped
• 8 eggs
• 75 g (3 oz) Pecorino cheese
• a pinch of ground black pepper

Method

1. Cook the potatoes in boiling water for 15-20 minutes or until tender. Use a colander to drain them. Let them cool down, and then halve if large.

2. Melt the butter in a 28 cm (11 in) diameter, non-stick frying pan. Add the onion and cook gently until soft. Add the courgettes and cook. Stir often.

3. Stir in the potatoes and continue cooking for a further five minutes, until the courgettes have softened.

4. Crack the eggs into a bowl and add the Pecorino and mint and season well with pepper. Whisk together well using a fork.

5. Pour the egg mixture into the pan and turn the heat down as low as possible.

6. When the eggs are just set, place the pan under a pre-heated grill to brown the top. When ready, remove from the grill and leave the frittata to cool.

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Recipe kindly reproduced from Grow it, Eat it! published by Dorling Kindersley

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