Frittata with courgette, chilli, mint and feta
About the recipe
What’s the official difference between omelette and frittata?
There are different answers. But, to me, if omelette is all about the egg… frittata is all about the filling. It’s about your fluffy creamy egg acting as a conduit for big flavours that work perfectly together.
In this one, the courgette, chilli, mint and feta do that job… packing a real punch to make a frittata that’s interesting and fresh, with a little kick from the chilli.
Frittata with courgette, chilli, mint and feta
Ingredients
- 2 courgettes
- 2 tablespoons olive oil
- 100g feta
- 1 fresh red chilli
- 10g mint
- 4 free-range eggs
- A pinch of salt and grind of pepper
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Preheat your oven to gas mark 6 (200C, 400F).
Prepare the courgettes
Start by grating them.
Top and tail the courgettes, then grate them using the coarse side of a box grater.
Next, strain the courgettes.
(BE AWARE – my method can stain your tea towel. I use an old but clean one. If you don’t have one you’re happy to stain, then I recommend putting the courgette directly in a sieve, and then wringing it using your hands.)
Place the courgettes in a clean tea towel over a colander in the sink.
Sprinkle with a bit of salt, then leave for 10 minutes. The salt will draw some of the water out.
Then wring the courgettes firmly in the tea towel to get rid of the excess moisture.
Fry the courgette.
Heat up one tablespoon of the oil in a large frying pan over a medium heat.
Add the grated courgette and fry for 5 minutes, stirring occasionally. It should soften up and start to brown.
Transfer the courgette to a large bowl and leave it to cool.
Prepare the other ingredients.
While the eggs are cooling crumble the feta, finely slice the chilli, and tear the mint leaves.
Beat the eggs.
Break the eggs into the same bowl as the cooled courgette.
Add the salt and pepper.
Beat the mixture with a fork until the yolk and white are fully combined and the courgette is evenly distributed
Add the feta, chilli and mint to the eggs and stir through.
Cook the frittata
Heat the remaining tablespoon of oil over a low heat.
Use a small/medium sized frying pan (the smaller the pan, the thicker you’re frittata will be).
Make sure the bottom of the pan is well coated with the oil so the egg doesn’t stick.
Pour the egg into the pan.
Stir it a couple of times to evenly distribute the filling.
Fry your frittata until the sides have started to set.
It should take about 5 minutes.
Put it in the oven until cooked through.
It will take about 10 minutes, depending on your oven. Don’t overdo it or you’ll lose the creamy texture of the egg.
You know it’s done when you can press down on the top with a fork and no egg runs out.
Enjoy warm or at room temperature.
Tip:
Got some leftover? I love it for lunch the next day too - layered inside a warm baguette with a smear of mayonnaise.
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