Another recipe from The Greens Cookbook and a great way to use courgettes in summer when they are plentiful. It’s beautifully light and my go to courgette frittata. It takes a bit longer than average but if there are two of you it will do for 2 or 3 days, and it also works well as part of a vegetarian spread for entertaining. If you can find Scamorza cheese i recommend using it.
Ingredients
- 500- 600 g courgettes
- 1 quantity Green Sauce See seperate recipe
- 2 tbsps extra virgin olive oil
- 4 spring onions finely chopped
- sea salt and black pepper
- 6 large organic eggs
- 125 g Coarsely grated mozzarella , Scamorza or Fontini cheese
- 3 tbsps fresh parmesan finely grated
- 1 tbsp butter
Servings:
Instructions
- Cut the courgettes into julienne strips. Toss with half a teaspoon of salt and set aside in a strainer for at least 30 minutes. Rinse then squeeze out as much liquid as possible using your hands.
- In the meantime prepare the Green Sauce but don't add the vinegar or the lemon juice.
- Heat the olive oil and add the spring onions. Toss to coat then add the courgettes. Cook over a medium heat, stirring often, for about four minutes until the courgettes are dry and starting to colour. Remove from heat and season to taste.
- In a jug, beat the eggs together and add the cheeses, 2 tbsps of the Green Sauce and seasoning. Stir in the courgettes.
- Heast the butter in a 10 " frying pan. When it foams quickly pour in the eggs and turn the heat as low as possible. Loosely cover the pan and cook very slowly until the eggs are mostly set but still loose in the middle. Finish cooking under the grill.
- Slide the frittata on to a serving plate. Season the Green Sauce with lemon and vinegar and spoon over the frittata. Serve sliced in wedges.
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