The last of my courgettes has coincided with the beginning of the year’s leek harvest, so how better to celebrate than to meld them in to a dish?
This recipe is very loosely based on a classic frittata. You will need a frying pan with a metal handle as it has to go under the grill to finish off cooking.
Begin by frying the sliced courgettes and leek in a little olive oil, seasoned well with salt. Whilst they are cooking, break the eggs in to a bowl and whisk lightly. Turn your grill on to warm it up.
When the courgettes have softened and the leeks started to colour, add them to the egg mixture along with the cheese. Mix and return to the pan.
Once the mixture is cooked half way through, take the pan off the heat and place under the grill to cook the top.
As soon as the frittata is cooked through, plate up with a fresh salad and sliced tomatoes. This is best eaten whilst still hot.