Saturday, August 19, 2006

courgette, potato and mint frittata

i bought the recent issue of bbc's goodfood magazine after ages. i was flipping through the magazine on my way home on the tube. an usual fritta recipe intrigued me and i wanted to try it immediately. i didn't believe that mint and potato and zucchini (or courgette as they are called here) would make a good combination. i stopped off at m&s food on high street ken and picked up the veggies and some fresh eggs so i could make the frittata for dinner.

2 medium potatoes
1 tbsp olive oil
1 medium courgette, sliced
4 eggs
handful mint leaces, roughly chopped
110g/4 oz cheddar

1. boil the potatoes for 6 mins or until just cooked, then drain and set aside. heat the oil in a large, deep, ovenproof frying pan and fry the courgettes for 4-5 min until golden. tip in the potatoes and fry for 1 min with the courgettes.

2. in a bowl, beat together the eggs and mint, then season. pour into the frying pan and stir briefly. cook for 5 mins over low heat. crumble over the cheese and finish under a hot grill for 5 mins, until the eggs are just set and the cheese is browned. cut into wedges and serve.

i was amazed at how perfectly the recipe worked. i loved the freshness of the mint, the crispiness of the zuchinnis and the softness of the potatoes. perfect for a simple dinner or brunch with other goodies.


Blogger Amy Sherman said...

Zucchini, mint and cheese is a great combination. I came across a recipe in one of Peter Gordon's cookbooks that inspired my Zucchini Mint soup recipe that has parmesan cheese in it.

6:40 pm  
Blogger Lulu said...

hi amy,
you know, i've never been much of a zucchini fan. i always think twice before buying this vegetable but i think that this recipe may be the turning point for getting cosier with zucchini. i'll have to try your soup as well. sounds like it will have nice, fresh flavours.

9:19 am  
Anonymous Anonymous said...

hallo lulu,

my first comment. in the past weeks i read your whole mumbai-blog and now i am bussy with this one; after that the ny-one. thank you for everything you share and tell and everything you enjoy! i have some well-ment (excuse my grammar and spelling faults)critic: may be you should watch your sugar and ghee intake. (also for the children); i don't mind if you don't publish this; it is ment for you to read.

also i don't think you as a vegetarian should appologise for eating garlic or eggs or fish or wathever you want to eat whenever you want to. in my books you are a vegetarian when you yourself think you are one. here in the Netherlands a lot of people who eat fish call themselfes vegetarians. it depents on your own defenition i think. (this is called freedom; don't you agree?)

and now the courgette-subject: try it grilled: toasted bread with grilled courgette, grilled garlic, grilled peppers, seasault or himalayasault and (a lot of) olive-oil. mmmmmmmmmm. i just ate that!

thanks again for everything and a happy fathers-day for your husband and for the father-part in you!

i dont want to write down my real name.

buy buy from The Netherlands (you didn't visit us?)


7:47 pm  

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