Courgette and Feta Frittata
Makes 2 servings

INGREDIENTS
6 large, about 330 g Egg
300 g Courgette
80 g Feta
40 g Spring onion
8 g Olive oil
A handful, chopped Fresh mint
Plenty Black pepper

METHOD
1. Grate the courgette coarsely, salt it, leave for ten minutes and squeeze out as much water as you can in a clean tea towel.
2. Fry the courgette and spring onion in the oil in a 20 cm ovenproof pan for four minutes until any remaining water has gone.
3. Beat the eggs with the mint and pepper, pour over, crumble the feta on top and cook over a low heat for eight minutes until the edges have set.
4. Finish under a hot grill for three minutes until the top is set and spotted brown. Rest for five minutes before cutting.

Contains milk and eggs.

RECIPE NOTES
The squeeze is everything. Three hundred grams of courgette holds about 100 ml of water, and if it stays in, the frittata is wet.
The quantities make two portions and the figures are per portion. It is as good cold the next day as it is hot.

Full recipe: https://www.getfuel8.com/recipes/courgette-feta-frittata
