BAKED COURGETTE AND HERB FRITTATA

Eggs are wondrous things,

super-nutritious and versatile. This recipe is a take on the Middle Eastern

dish eggah, which is traditionally flavoured with spices, herbs, vegetables

and sometimes meat. This vegetarian version has the distinctive flavour

of allspice with lots of dill, coriander, courgette,

spring onions and spinach. For convenience,

it is baked in the oven.

Serves four to six

INGREDIENTS

1 tbsp extra virgin olive oil 6 spring onions, thinly

sliced diagonally 250g baby leaf spinach 2 garlic cloves, finely chopped 2 courgettes, coarsely grated

6 large eggs

½ tsp ground turmeric

½ tsp dried mint

½ tsp ground allspice 2 handfuls dill, leafy sprigs

removed

1 handful coriander leaves, roughly chopped

15g butter 300g vine-ripened small

tomatoes

55g feta cheese, crumbled

(optional)

3 tbsp toasted almonds,

slivered

METHOD

h Heat a large, ovenproof frying pan over a medium heat. Add the oil and spring onions and cook for one

minute. Then add the spinach and cook for two to three minutes until wilted,

turning the leaves with tongs so they cook evenly.

Add the garlic and courgettes to the pan and cook for a further minute, stirring, until softened. Tip into a bowl and leave

to cool. h Preheat the oven to 180C/160C fan/Gas 4.

h Mix together the eggs, turmeric, mint and allspice in a large mixing bowl. Add

the cooled courgette mixture and half the herbs. Season well with salt and pepper, and whisk with a

fork until combined.

h Add the butter to the frying pan and melt over a medium-low heat. Pour in the egg mixture, then bake for 20-25 minutes. Put the tomatoes on a baking tray, drizzle over a little oil and roast at the same time as the frittata for 20 minutes.

h When the frittata is just

set and starting to turn golden at the edges, take it out and leave it to stand for five minutes, then turn out on to a plate. Scatter over the remaining herbs, feta, if using, and almonds. Serve in slices with the roasted

tomatoes on the side.