Ingredients
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Frittata
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2 firm medium green or yellow Courgette
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1 bunch of fresh Mint
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Olive Oil
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8 large Egg
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½ tsp Truffle Oil
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1 pinch of Cayenne Pepper
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4 sprigs of fresh Thyme
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40 g Pecorino Cheese
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1 fresh Red Chillies
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20 g Feta Cheese
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Toasts
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4 × 2 cm slices of Ciabatta Rolls
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1 clove of Garlic
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4 ripe cherry Tomatoes
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1 tsp dried Oregano
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Salad
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Extra virgin Olive Oil
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1 Lemon
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150 g podded raw Peas
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100 g Watercress
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1 Celery
Directions
Steps
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1
Done
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Grate the courgettes in the processor, put into a bowl, season well with salt, tear in a few mint leaves, then toss and squeeze to get rid of the excess salty liquid. Put 1 teaspoon of olive oil into the frying pan, sprinkle in the courgettes and fry for a few minutes, stirring often. Beat the eggs in a bowl with the truffle oil, cayenne, thyme leaves and half the finely grated pecorino, then pour the mixture over the courgettes. Stir and mix for a minute, then scatter over the rest of the grated pecorino and put on the top shelf under the grill until cooked through, fluffy and golden (roughly 5 minutes). |
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2
Done
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Put the ciabatta slices on the griddle pan, turning when golden. Pour 2 tablespoons of extra virgin olive oil on to a serving platter with the lemon juice and a pinch of salt and pepper. Roughly chop the rest of the leafy top half of the mint and scatter over the platter with the peas and watercress. Swap to the fine slicer in the processor, then remove the outer celery sticks (save for another day), slice just the bottom half of the heart and add to the salad with the finely sliced leafy tops. |
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3
Done
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Remove the toasts to a nice serving board, rub each one with the cut side of the garlic and squash in a tomato, then sprinkle with oregano and 1 teaspoon of extra virgin olive oil. Finely slice the chilli, then slide the frittata on to the board, scatter with the chilli, crumble over the feta and serve with the salad, tossing gently at the last minute. |
