Recipes

A favourite courgette recipe from Henrietta Green

Serves 4

    2 tbsp olive oil
    1 small onion, peeled and finely sliced
    2 garlic cloves, peeled and finely chopped
    3 medium courgettes, roughly grated
    6 large eggs
    25g (1oz) pinenuts, toasted
    Good handful of oregano, finely chopped
    Sea salt and freshly ground black pepper

Method

Preheat the grill to medium.

Heat 1 tbsp olive oil in a 23cm (9in) frying pan and gently cook the onion for about 5-7 minutes until softened. Add the garlic and courgettes and cook for a further 5 minutes.

Lightly beat the eggs in a bowl and spoon in the courgette mixture. Add the pinenuts and oregano and stir together well. Season. Heat the remaining oil over a medium heat in the frying pan and tip in the frittata mixture. Turn the heat down to low and cook for 7-10 minutes until the sides begin to set. Transfer to the grill and cook for a further 10 minutes or until the frittata is golden and firm. Serve warm, cut into wedges.