GREEN AND YELLOW COURGETTE FRITTATA WITH SAGE AND SOFT SHEEPS MILK CHEESE
Prep time: 
Cook time: 
Total time: 
Serves: serves 6
 
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Ingredients
  • 1 tbsp olive oil
  • 600g mix of green and yellow courgettes, cut on the diagonal about 1cm thick
  • 2 garlic cloves, peeled and finely sliced
  • 20g butter
  • Zest of 1 lemon
  • 15 fresh sage leaves, finely sliced
  • 100g soft sheeps milk cheese
  • 1 heaped tbsp freshly grated parmesan cheese (optional)
  • 3 medium free range eggs
  • 200ml double cream
  • salt and freshly ground black pepper
  • small bunch of chives and chive flowers (if you have some)
Instructions
  1. In a jug or small mixing bowl, whisk up the eggs, double cream and freshly grated parmesan cheese (if using).Season with a little salt and freshly ground black pepper.
  2. Heat the oil in a non stick frying pan over a medium heat. Add the courgettes, stirring occasionally for 10 minutes, turn down the heat slightly if they start to over brown.
  3. Add the sage, lemon zest, butter and garlic and cook for a further 3 minutes.
  4. Add the egg mixture, stir briefly to combine, cover evenly with the soft sheeps milk cheese and allow to cook over a gentle heat for 5-6 minutes.
  5. Preheat the grill to high, place the frying pan under the grill (with the handle not under the heat!) for 4-5 minutes or until the friittata is golden and set.
  6. Slide out of the pan onto a chopping board, snip over some fresh chives and sprinkle over some chive flowers (if you have them).
Recipe by Jo Clark Cooking etc at http://www.joclarkcookingetc.com/green-and-yellow-courgette-frittata-with-sage-and-soft-sheeps-milk-cheese/