- 4 Courgettes each sliced into 4 pieces
- 3 tablespoon olive oil
- 1 tablespoon fennel seeds
- pink salt
- Ground black pepper powder
- 50 grams butter
- 1 bunch of spring onions finely sliced
- 8 eggs
- 1 bunch of fresh mint leaves
- 1 tablespoon of chopped chives
- 200 grams of mozzarella cheese sliced and drained
Directions to Cook:
First, leave the oven to preheat at 450 Fahrenheit temperature. Take a medium sized bowl put in it the courgettes , olive oil, fennel seeds and toss them gently. Spread the tossed mixture evenly on the baking tray evenly and roast the mixture for 15-20 minutes until the mixture becomes tender blistered slightly. Take the tray out of the oven and let it cool down. Take a large nonstick frying pan. Place it over medium heat put in the onion and fry them gently for at least couple of minutes. Until the onion are softened. In a bowl, beat the eggs.
Add in the beaten eggs, the mint leaves, and the chives and mix the mixture well now add this egg mixture to the frying onion and cook for a minute. When you see the bottom begins to become opaque. Scatter the roasted courgette pieces on it. If you have the courgette flowers scatter them on the courgette pieces. Add the cheese layer in the last. Cook the frittata unless the edges and the base are cooked. Just cook until the middle portion remains soft.
Now shift the frying pan to the grill and continue to cook until the cheese is melt and the center is also cooked. Frittata is ready to leave the pan to stand for at least five minutes. Cut with the knife around the edges. The loose the bottom of the frittata from the frying pans gently with the spatula and put it on a large platter. Sprinkle on it the mint leaves and the chives. Serve the courgette frittata warm at room temperature.