Courgette, feta and herb frittata
Ribbons of green and yellow courgette turn this simple frittata into something quietly spectacular. Baked with rich Burford Brown eggs, cream, salty feta and plenty of soft herbs, it sets tender and custardy beneath the bronzed top. Serve warm or at room temperature with toasted sourdough and sharply dressed leaves.
Method
Line a 23cm round cake tin with baking paper and preheat the oven to 180°C.
Using a vegetable peeler, shave the courgettes into long ribbons. Gently curl and roll the ribbons, then arrange them in the prepared tin.
Whisk the eggs with the double cream, season with sea salt and freshly ground black pepper, then stir in the dill and mint. Pour over the courgettes and scatter with the feta.
Bake for 45–60 minutes, until risen and just set in the centre.
Leave to stand for 5 minutes before removing from the tin. Serve with toasted sourdough, dressed salad leaves and extra feta.
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Ingredients
4 large green and yellow courgettes
10 Burford Brown eggs
120ml double cream
Dill and mint
50g feta, crumbled, plus extra to serve
Sea salt
Freshly ground black pepper
To serve
Toasted sourdough
Dressed salad leaves