Courgette (Zucchini) & Wild Garlic Frittata

This courgette & wild garlic variation is a perfect springtime lunch/brunch/surprise guest/gathering solution as frittata is so easily scaled for a crowd. And the best bit?  It can be on the table in literally 10 minutes from the time you thought about needing to eat. Needing nothing more than a green salad and a good wedge of fresh bread alongside, frittata is always a winner.

When wild garlic is in season, this is a great way to use it up alongside pesto and chimichuri.  If you are making it once it’s all been foraged or the meadows have moved into summer, replace it with any fresh herbs, sliced spring onions, spinach, rocket or chard. The variations are many and the possibilities endless………oven roasted tomatoes in the mix area also fantastic. Ok, I’ll stop now.  

Courgette (Zucchini) & Wild Garlic Frittata

Servings

2

servings

Prep time

5

minutes

Cooking time

10

minutes

Ingredients

• 2 medium courgettes (zucchini) different colours if you can find them
  

• good handful of wild garlic leaves, approx 30g or little more if you have it to hand (or spinach, rocket, or any selection of fresh soft herbs)

• 4 large eggs
  

• 1-2 tbsp whole milk or creme fraiche 
  

• a very good pinch of salt
  

• 100g feta cheese
  

• 1 tbsp butter
  

• 2 tbsp freshly grated parmesan 

Directions

• Preheat the grill in your oven
  Thinly slice your courgettes preferably on a mandolin and roughly chop your well washed and dried wild garlic leaves.
  
• In a medium bowl, whisk your eggs, adding the milk (or creme fraiche if using), a vey good pinch of salt (approx 1.5tsp) and add the sliced courgettes and wild garlic or herbs of choice. Crumble in the feta.
• Mix everything together and place a small/medium frying pan on a medium heat and add the butter.  Once the pan is hot and the butter is melted, pour in the egg mixture and grate over parmesan.  
  
• Allow to cook for 7 minutes or so until the edges are set and the eggs are just cooked. Place under the grill to brown the top and finish cooking.  Allow to cool for a few minutes before slicing.  

Notes

• Frittatas can be made either on the hob and finished under the grill or baked in a 200ºC (400ºF) oven. The oven baked version is a little fluffier so just play around with whichever method you prefer.
• If you are making this for larger crowd, either scale up the size of your frying pan or you can bake it in the oven in a baking dish and skip the hob piece all together.

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