As a late comer to making frittata my enthusiasm for this simple dish is as yet unabated. Its versatility is particularly welcome in this hot and muggy weather – it can serve as breakfast, lunch, dinner or an anytime-snack and is just as good hot or cold. And of course, the variations are endless, making it easy to use different seasonal combinations throughout the year.
Facing the annual courgette glut (a bounty I wholeheartedly welcome), a frittata leapt immediately to mind when thinking of how best to enjoy our harvest.
I love the combination of courgette and mint, and knew a tangy creamy goat’s cheese would balance the sweetness of courgette.
Courgette, Goat’s Cheese & Mint Frittata
- 500 g courgette , washed and diced into approximately 1 cm cubes
- handful mint leaves , washed and finely chopped
- 6 large eggs , beaten and seasoned with salt and pepper
- 150 g soft goat's cheese , chopped into small pieces
Heat 2 tbsp vegetable oil in large frying pan or sauté pan that is suitable for use on stovetop and under the grill.
Add courgettes, seasoning with a generous sprinkle of salt and pepper and the mint leaves.
Cook for several minutes until the courgette is cooked all the way through.
Switch on your grill to preheat, on a high setting.
Pour the beaten egg into the pan and about a third of the goat’s cheese, mix gently and allow to cook for a couple of minutes.
Use a spatula to pull the egg in a little from the edges of the pan and cook for another couple of minutes.
To check whether the base has set, shake the pan to check whether the frittata is starting to come loose; if it hasn’t, give it another minute or two on the hob.
Spread the remaining goat’s cheese across the top of the egg and courgette mix.
Transfer the pan to the grill and cook for a few minutes, until the egg has set and the goat’s cheese has taken on some colour.
Remove from the grill and give the pan another shake. The frittata should now be loose on the bottom of the pan; if it’s not quite loose, use a spatula to help free it.
Place a large plate over the pan and flip to turn the frittata out. I like the goat’s cheese to show on top, so use a second plate to turn it the right way up again.
The frittata can be enjoyed piping hot, warm or cold from the fridge. Slice into wedges to serve.
Here are more great frittata ideas:
- Botanical Baker’s Tricolore Frittata
- Brian Glover’s Pea, New Potato and Feta Frittata (with a goat’s cheese substitution)
- My Chorizo, Spinach, Onion and Potato Frittata
- Kellie’s Rocket Frittata
- Michelle’s Bacon, Cheese & Potato Ostrich Egg Frittata
What are your favourite ingredients to add into a frittata?