I could also call this dish “empty-your-fridge frittata”. I had so many greens; I was either going to start stuffing courgettes or throw everything in a pan and make a frittata. The second seemed like the obvious choice since it’s far less time consuming. But it was also the right choice as this dish came out so delicious. It’s so full of healthy greens like courgettes, spinach, spring onions and green beans, with tangy feta and grated halloumi. Serve it with a bright, cherry tomato salad and you have a fantastic brunch, lunch or dinner.
- 4 cups grated courgettes (zucchini), grated on the large holes of the grater
- A hand full of fresh green beans (that’s about 160 grams)
- 3 Tbs olive oil
- 1 small yellow onion, finely chopped
- 4 spring onions, sliced
- 3 cups spinach leaves
- ½ cup parsley, chopped
- 1/3 cup mint leaves, chopped
- 1 cup feta cheese, crumbled
- 12 eggs
- 2 Tbs milk
- 1/3 cup grated halloumi or parmesan cheese
- Salt and freshly ground black pepper
Put the grated courgettes in a colander and sprinkle liberally with salt. Mix briefly with your hands to distribute the salt evenly. Let the courgettes stand for 30 minutes or more until you prepare the remaining ingredients.
Bring a small pot of water to a rolling boil. Add the green beans and cook until crisp tender. Take beans out of the pot and plunge them into ice-cold water. This will help keep their bright green colour.
Squeeze the courgettes with your hands to release as much liquid as possible. Put aside in a bowl.
Preheat oven grill to 220 degrees. In a large non-stick skillet put the olive oil over medium-high heat. Add the yellow onion and cook until soft and beginning to colour. Add the courgettes and cook stirring for a couple of minutes. Add the spring onions and spinach leaves. Cook until spinach is wilted. Add the parsley and mint, mix and sprinkle with the crumble feta cheese.
Whisk eggs with milk and season with salt and pepper. Pour eggs into skillet and lower heat to low. Put green beans on top of the eggs. Shake skillet briefly to help distribute the eggs. Cook frittata undisturbed for about 5 minutes.
Sprinkle frittata with halloumi or parmesan cheese. Transfer to the oven and cook for 10-15 minutes, until eggs are set and puffed and cheese is golden. Leave to stand for 10 minutes. Cut in wedges and serve.
Frittata is just as delicious served warm or at room temperature.