Eating In

Serves 4

6 eggs
up to 150 ml milk
3 medium courgettes, grated
about 10 g fresh mint, finely chopped
150g feta cheese, crumbled
olive oil
salt and pepper

The only tricky part of this recipe is to get the finished frittata the right texture, particularly with regard to moisture content. It all depends on how big the eggs are, how juicy the courgettes and how much milk you put in. First, heat up the grill. Beat the eggs loosely so that the whites and the yolks are mixed together, but don’t whisk them. Add some milk, the grated courgette, the chopped mint and half of the crumbled feta. Season with salt and pepper. (If the feta is very salty, go easy on the salt). Pour enough olive oil into a frying pan to coat the bottom and sides. Pour in the mixture and place the pan over a low to medium heat for about ten minutes. When the mixture has partially set, scatter the rest of the feta over the top and place under a hot grill until this melts and the top sets. Leave it to rest for about ten minutes before turning it out. Good hot or cold.