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Zucchini, feta and mint Frittata

Preparation and cooking time
20 min
2 persons
  • 1 tablespoon peanut oil
  • 1 shallot, cut into thin rings
  • 1 courgette, coarsely chopped
  • 6 eggs, beaten
  • 100g/3.5 oz feta
  • 1 teaspoon dried oregano
  • Salt and pepper
  • Garnish: A few fresh mint leaves, finely chopped

Heat the oil in the pan. Sauté the shallot until transparent. Add the zucchini and cook for a few minutes. Add the eggs and cook over alow heat until they start to set. Crumble the feta over the egg mixture and continue to cook for a few minutes. Season with oregano, salt and pepper. Sprinkle with finely chopped mint.