Mediterranean Frittata

Mediterranean frittata

You wouldn’t believe how many attempts it just took me to get the spelling of Mediterranean right. I considered changing the name of the dish for ease! What’s in a name anyway? It’s the taste that matters – and this tastes good. It tastes of summer holidays in the Med (much easier to abbreviate) – hence the name. It’s great for using up odds and ends in the fridge as well. As long as you used sun-dried tomatoes, herbs and feta (or I suppose a strong goats cheese would work too) you will be on to a winner.

Simple as this:

Fry a small sliced up courgette in a medium sized pan with some olive oil.

Meanwhile blanch some green beans for 2-3 minutes and drain.

Whisk 4-5 eggs with some freshly chopped basil – and some oregano if you have some knocking about. Season with pepper, but not salt because the feta is salty.

Once the courgette is lightly browned, add the beans to the pan then pour over the egg. Scatter in some sun-dried tomatoes (the best to use are those semi dried ones marinated in olive oil, garlic and herbs)

Then crumble on feta (it’s good to have a mix of small bits and big chunks). Try and press it into the egg a little, but if it pokes out it it all good, don’t worry.

Cook on a medium heat for a few minutes until the bottom and sides have set. Then put under a hot grill for a few more minutes until golden and cooked through. I usually leave to cool before eating. It’s great a room temperature with a salad and some crispy potato cubes for a main course for two. Or put in the fridge and take slices to work for lunch.

A taste of the Med on a sunny spring day in England

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