Courgette and Feta Frittata
Recipe By Jennie Palmer
Serves 4

    Ingredients

  • 1-2 tbsp Yorkshire Rapeseed Oil with Garlic
  • 400g Courgettes Grated
  • 100g Feta Cheese
  • 5 Eggs
  • 75ml Milk
  • Black Pepper

Method

Pre heat the oven to 180C

Cover the bottom of a large frying pan with the garlic oil and heat on a high hob. Add the courgettes and fry for 5-6 mins until cooked through.

In a separate dish beat together the eggs and milk with a good twist of black pepper.

Pour the egg mixture over the courgettes and press down with the back of a spatula to make sure that the whole of the pan bottom is covered.

Crumble over the feta cheese and allow to cook on the hob without touching it for a further 3-4 mins.

Finally once the base of the frittata seems set, add another twist of black pepper and place the frying pan* in the oven for 15 mins or until cooked through.

Serve hot or cold with a drizzle of our Mint and Balsamic Dressing.

*Make sure the frying pan has an oven-proof handle!

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