Summer Picnic Series: Mini Courgette and Feta Frittata
There’s something undeniably joyful about eating outside. Whether it’s a lazy afternoon in the park, a beachy sundown supper, a glamorous outdoor event or a last-minute spread in the garden, a picnic makes everything feel a little more relaxed, a little more celebratory, and – if you get it right – a whole lot more delicious - Jo Pratt x
For more summer dining inspiration, come along to Jo's next in-person masterclass, Late Summer Entertaining on Thursday 25th September, 6pm.
COURGETTE AND FETA MINI FRITTATAS
Makes 12
Ingredients:
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1 tbsp sunflower oil
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1 medium-large courgette, diced into small pieces
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8 large eggs
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2 tbsp fresh dill
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2 tbsp fresh parsley
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½ tsp salt
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½ tsp freshly ground black pepper
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3 cloves garlic, crushed
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A small chunk of butter for greasing the pan
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100g feta cheese, crumbled
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4 spring onions, finely chopped (white and green parts)
Method:
Preheat your oven to 180°C /160°C fan / Gas 4 and prepare a non-stick muffin pan for 12 muffins by greasing the inside with a little butter.
Heat a frying pan over medium-high heat. Add the sunflower oil and when hot, cook the courgette for about 10 minutes, stirring frequently until it’s golden and soft but not mushy.
While the courgette is cooking, whisk the eggs together with fresh dill, parsley, salt, pepper, and crushed garlic. Set aside.
Divide the cooked courgette between 12 muffin holes. Top with crumbled feta and chopped spring onion. Pour over the eggs, filling almost to the top.
Bake in the oven for 22-25 minutes or until the edges don’t stick to the pan and the tops are slightly golden.
Run a round-edged knife around each egg muffin if they’re sticking to the pan but they should be easy to remove. Serve warm or cold.