COURGETTE FRITITTA
2 medium courgettes
a handful of fresh mint leaves
1 small onion
olive oil
8 medium free range eggs
a good pinch of cayenne pepper
60g feta cheese
fresh chilli to serve (optional)
serves 4
Method
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Grate the courgettes into a bowl. Reserve a few mint leaves, roughly chop the rest and add to the courgettes. Finely chop the onion and stir into the courgettes and mint.
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Heat a little olive oil in a large frying pan. Add the courgette, onion and mint mixture, and fry gently for about 5 minutes until softened.
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Beat the eggs in a bowl with the cayenne pepper, and salt and pepper. Crumble the feta and stir 2/3 into the eggs. Pour into the pan, letting the egg flow evenly through the courgette mixture.
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Heat the grill to high.
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Cook the courgette mixture in the pan for 4-5 minutes, until the egg begins to set on the base. Then put the pan under the hot grill and cook until just cooked through and golden.
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Scatter the remaining feta over the frittata with the reserved mint leaves and the sliced red chilli (if using). Take the pan to the table, cut into 4 and serve.
COURGETTE PATÉ
1 onion
25g butter
225g courgettes
100g curd cheese or full fat cream cheese
3-4 tablespoons fresh mixed herbs or 1 tablespoon dried herbs
salt & pepper
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Method
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Peel and chop onion. Melt butter in pan, add onion and cook until soft, but not brown.
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Wipe courgette, top and tail, and slice or chop thinly. Add to pan and cook until soft and translucent, about 10 minutes.
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Cool slightly. Put ½ mixture and all cheese in blender, and blend until smooth. Cut remaining mixture into smaller pieces (to taste). Mix the two lots together.
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Stir in herbs. Season with salt and pepper.
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Chill, and keep in fridge for 3-4 days. Serve with toast, pitta bread and/or crudités.
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Can be frozen for up to 3 months. If using dried herbs, add while cooking the courgettes.
