1 lb courgettes, green or golden
salt
Green Sauce(see separate recipe)
2 tbsps virgin olive oil
1/2 bunch spring onions, finely chopped
pepper
6 large eggs
2 oz Provolone cheese, grated
2-3 tbsps parmesan, finely grated
1 tbsp butter
Instructions...
1) Slice courgettes diagonally into slices 1/16 " thick,
then cut into long narrow matchsticks.Toss with 1/2 tsp
salt and set aside in a strainer for at least half an
hour.Squeeze out liquid with hands.While the courgettes
are draining prepare the Green Sauce but dont add the
vinegar or lemon juice.
2) Heat the olive oil and add the spring onions.Toss to
cover in oil then add courgettes. Cook over a medium
high flame, stirring frequently, until the courgettes
are dry and starting to colour- about 4 minutes.Remove
from heat. Set aside and season to taste.
3) Beat eggs well and add the cheeses, 2 tbsps of the green
sauce, 1/4 tsp salt and some pepper. Stir in the
courgette mixture.
4) Melt butter in a 10" skillet. When it foams quickly pour
in the eggs and lower heat as much as possible. Loosely
cover the pan and cook very slowly until the eggs are
mostly set but still loose in the centre.Slide out onto
a plate and invert back into pan or finish cooking the
top under a grill.
5) Slide onto a serving plate. Season the green sauce with
salt and vinegar. Brush or spoon over the frittata and
serve in wedges.
