Ingredients
Method
1.Top and tail courgettes and grate the flesh into a colander. Sprinkle with salt and leave for 15 minutes, then press out as much liquid as possible.
2.Whisk eggs together in a bowl and crumble over two thirds of the feta. Mix in the courgettes and all but 2 teaspoons of the mint.
3.Heat a 28cm frying pan over a medium heat and grease with a little butter or oil. Pour in the mixture, grind over black pepper and cook until almost set on top.
4.Place frittata under a hot grill until the top is just set.
5.Turn frittata out onto a plate and garnish with reserved feta and mint. Serve with salad.
