Delicious and easy, combine with your favourite protein toppers and fresh salad.
¼ cup Mint, chopped
200g Feta, crumbled
Top and tail courgettes and grate the flesh into a colander. Sprinkle with salt and leave for 15 minutes, then press out as much liquid as possible.
Whisk eggs together in a bowl and crumble over two thirds of the feta. Mix in the courgettes and all but 2 teaspoons of the mint.
Heat a 28cm frying pan over a medium heat and grease with a little butter or oil. Pour in the mixture, grind over black pepper and cook until almost set on top.
Place frittata under a hot grill until the top is just set.
Turn frittata out onto a plate and garnish with reserved feta and mint. Serve with salad and your favourite protein.