I have always liked quiches and then when I started eating low carb I had to come up with a Plan B. So imagine my joy when I came across frittatas and this vegetarian version is one of my favourites – mint, feta and courgettes, and I also get to use some of the many courgettes that my allotment produces.
I usually have frittatas as a side dish but add some ham or bacon, a side salad and this could become a very nice main dish. It is also quite handy for lunch.
Preheat the oven to 200C/400F/Gas 6.
2 grated squash, about 400g
150g of feta
a small handful of mint
50ml (1/2dl) of sesame flour (optional)
1 tsp baking powder
salt and pepper to taste (remember that feta is quite salty)
chopped chili (if you like a bit of hotness)
Grate the squash on a grater or food processor, place the grated courgette in the middle of clean tea towel and wring to remove all the excess water. No one likes a soggy frittata so keep wringing until you can’t get more water out. Cut the feta into small cubes and finely chop the mint. Then beat the eggs with a whisk for 3-5 minutes, add the sesame flour, baking powder, salt and pepper and mix well. Finally add the courgette.
Pour the mixture unto an ovenproof pan or baking tray. Bake in the middle of the oven for 25 minutes or until firm.