Courgette Frittata

There’s something particularly satisfying about cooking with a haul of vegetables that have gone from garden to kitchen in almost no time at all. This week, we had an epic haul of Banchory-grown tomatoes and an obscenely large courgette, courtesy of the green-fingered half of the household. 🧡

The result was this seriously good courgette, onion and goat’s cheese frittata packed with caramelised vegetables and a little spoonful of oat miso for an extra hit of savoury, fermented umami.

The key to getting it right is getting as much moisture out of the courgette as possible. Roast it until properly caramelised before it goes anywhere near the eggs. And as we learned while filming this at dinner time, having the correct-sized tin and a perfectly fitted piece of parchment paper will save you a considerable amount of faffing. 🙏

What you'll need

• Tart case
• Fitted parchment paper
• Whisk

Ingredients

• Courgette - Obscenely large please (Approx 1 kg)
• White onion - 2, sliced into half moons
• Garlic - 1/2 a bulb, smashed and minced
• Cooking oil of choice - a glug for each vegetable
• (Cold pressed rape seed)
• 220ml Goat milk (or your preferred mammal / nut)
• 80g Goat butter (Room temp please 🙏)
• 5 eggs
• 1 tsp Oat miso
• Goats cheese 180g

Method

1. Slice your courgettes into 3cm chunks and roast (with oil and salt) at 180 till caramelised.
2. The main objective here is to reduce the moisture as much as possible before they go in the frittata, make sure to check them every 10 / 15 mins to make sure they are not crisping too much.
3. Sweat down your onions and garlic in separate pans till they have plenty of colour, do this on a low heat if you have time, they will turn out noticeably sweeter.
4. Line your tin / tart case and add your vegetables, followed by your egg mixture and your cheese.
5. Bake at 160C for 30 minutes (if you jiggle the side it should feel set).

Serve warm with a big seasonal salad, some crusty bread, or simply eat it straight from the tin while trying to convince the children that dinner is ready.

The oat miso adds a subtle depth of flavour without making the frittata taste overtly “miso-y” exactly the sort of little trick that makes a simple vegetable dish taste considerably more interesting.