Goat's Cheese and Courgette Frittata

This is a lovely light lunch perfect for this warm weather we're having. A charred courgette is one of life's pleasure - almost sweet but with that delightful rustic grilled flavour - here, paired with plenty of garlic, a hint of chilli and the salty tang of goat's cheese.

The key to a good frittata is, of course, good eggs so do buy the best you can afford. You can also adapt this recipe to suit the season or your taste by swapping the courgette for any green vegetable and the goat's cheese for whatever cheese you like - feta is particularly good.

Goat's Cheese and Courgette Frittata

Serves 2

olive or rapeseed oil 
1 courgette, sliced 

2 garlic cloves, thinly sliced 

1 tsp dried chilli flakes 

4 eggs

100g soft goat’s cheese 

1 spring onion, thinly sliced 

sea salt and freshly ground black pepper

leafy green salad, to serve

Preheat the grill to high. 

Heat a drizzle of oil in a 20cm ovenproof frying pan and add half the sliced courgette with a good pinch of salt. Fry for 3-4 minutes per side over a high heat or until browned. Repeat with the remaining courgettes then set aside.

Take the pan off the heat and add a little more oil followed by the garlic, white parts of the spring onion and dried chilli flakes, and cook for 1 minute.

Lower the heat to medium, return the pan to the heat and tip in the browned courgettes. Whisk the eggs with a big pinch of salt and pepper, spread the courgettes into an even layer then tip in the beaten eggs. 

Cook until set around the edges then dot the top with the goat’s cheese and slide under the hot grill. Cook until browned on top then scatter with the green parts of the spring onions and serve with a leafy green salad.