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Spring frittata
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Total Time:
15 minutes
Master the art of 15-Minute Meals with fun, efficient, and straightforward cooking. Embrace the shortcuts and tips to nail this recipe in no time. Enjoy the process and happy cooking!
Ingredients:
  • 2 firm medium green or yellow courgettes
  • 1 bunch of fresh mint (30g)
  • olive oil
  • 8 large free-range eggs
  • ½ teaspoon truffle oil
  • 1 pinch of cayenne pepper
  • 4 sprigs of fresh thyme
  • 40 g pecorino cheese
  • 1 fresh red chilli
  • 20 g feta cheese
  • 4 slices of ciabatta (2cm thick)
  • 1 clove of garlic
  • 4 ripe cherry tomatoes
  • 1 teaspoon dried oregano
  • extra virgin olive oil
  • 1 lemon
  • 150 g fresh podded peas
  • 100 g watercress
  • 1 celery of heart
Instructions:
  • Firstly, gather your ingredients and a food processor with a fine grater and slicer attachment. Preheat the oven grill to high and place a 26cm ovenproof frying pan and a griddle pan on high heat. Grate 2 firm green or yellow courgettes using the processor, transfer to a bowl, season with sea salt, add torn fresh mint leaves from 1 bunch (30g), and toss to remove excess liquid. Heat 1 teaspoon of olive oil in the frying pan, add the courgettes and fry for a few minutes, stirring occasionally. In a bowl, whisk 8 large eggs with ½ teaspoon truffle oil, a pinch of cayenne pepper, thyme leaves from 4 sprigs, and 20g of grated pecorino. Pour the egg mixture over the courgettes, stir for 1 minute, top with 20g grated pecorino, and grill until cooked and golden (approximately 5 minutes). Grill 4 slices of ciabatta on the griddle until golden on both sides. On a serving platter, drizzle 2 tablespoons of extra virgin olive oil, squeeze juice from 1 lemon, season with salt and pepper. Add chopped mint, fresh podded peas, watercress (150g each), and sliced celery heart (bottom half) to the platter, including the leafy tops. Change the processor attachment to the slicer, slice the celery heart's bottom half and add to the salad. Transfer the toasts to a serving board, rub each with a cut garlic clove, top with squashed cherry tomato, sprinkle oregano, and 1 teaspoon of olive oil. Finely slice a red chilli, slide the frittata onto the board, sprinkle with chilli, crumble 20g feta over it, and serve with the salad tossed gently just before.

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