Frittata di Zucchine e Menta (Courgette and Mint Frittata)

• 300 g Courgette, firm
• 1 medium Yellow onion
• 2 tbsp Extra virgin olive oil
• 5 Egg
• 40 g Parmesan
• 10 g Fresh mint
• ½ tsp Fine sea salt
• ¼ tsp Black pepper

1. Trim the courgette, then grate it on the coarse side of a grater. Peel and finely slice the onion. Pick the mint leaves and finely shred them.
2. Heat 1 tbsp of the olive oil in a nonstick frying pan over a medium heat. Add the onion with a pinch of the salt and cook for 4 to 5 minutes until softened but not coloured. Add the courgette and cook for 6 to 8 minutes, stirring, until tender and any excess moisture has cooked off.
3. Meanwhile, crack the eggs into a bowl and whisk with the parmesan, remaining salt and the black pepper. Stir in most of the mint, saving a little to finish. Tip in the warm courgette mixture and stir to combine.
4. Wipe out the pan if needed, then add the remaining 1 tbsp olive oil and set over a medium-low heat. Pour in the egg mixture and cook gently for 5 to 6 minutes until the edges are set and the centre is still slightly runny. Run a spatula around the edge to keep it from sticking.
5. Preheat the grill to high. Grill the frittata for 2 to 3 minutes until puffed and just set in the centre, watching closely so it does not over-brown. Rest for 2 minutes, then scatter over the reserved mint, slice, and serve warm or at room temperature.

Made this recipe? Rate it — a comment is optional.