More of a mix between a frittata and quiche, this recipe is delicious and delicate. It is filling, satisfying and make it a great dish for a garden party buffet.
I used goat cheese instead of feta for a more delicate, yet distinctive flavour, which make it for the more sophisticated palate.
Courgette are easily available and inexpensive, and in season during the summer. They are a good source of fibres, potassium and manganese, while goat cheese tends to be better tolerated than the cow’s milk one, but at the same time it has a strong flavour that create a distinctive taste, meaning that you can use just a small quantity to achieve a full and delicious taste.
This frittata is very versatile, and can be used as a starter, or main meal, with a side of spinach, salad or tomatoes. You can also made it in advance and use it for a savoury breakfast or brunch, snack or picnic food.
For this recipe I used a cream goat cheese, that I recommend, as it is much better tolerated than the mature one. The goat’s cheese leftovers can be used for a snack or a s base for savoury breakfast toast.
- 2 large eggs
- 1 big courgette or two small one
- 3 tsp of cream goat cheese
- A sprinkle of olive oil
- Sea salt to taste
- Wash the courgettes and cut them in small pieces, then place them in a Green ( non-stick) pan and let them fry at low heat for up to 7-8 min making sure that they do not burn and remain a bit crunchy.
- In the meantime whisk the eggs add the salt and the cream cheese.
- Transfer the courgettes in a cast iron pan, with a bit olive oil, place the pan on the hob and when hot pour the eggs. Lower the heat and then move the pan in an oven pre-heated at 180 degrees.
- Cook for 10 min and then let it cool off before you serve it.