Phil's feta, mint and courgette frittata with pepper basil fondant
With the lovely warm weather seemingly neverending, finding a filling lunch that’s not too heavy can be tricky.
Our ray of sunshine, Phil Vickery, has a Mediterranean-inspired Frittata dish that tastes of the holidays!
Serves: 4
Ingredients
2 tbsp olive oil2 onions, peeled and very finely chopped2 cloves garlic, finely chopped1 large courgette, chopped into1cm pieces200g defrosted petit pois peas200g cooked potatoes, cut into 2cm cubes, skin on150g crumbled feta cheese2 tbsp fresh mint chopped finely6 medium eggsSalt and pepper
Method
Preheat the oven to 200°C gas 6
Heat the oil in a large 25cm non-stick frying pan, the add the onions, garlic and courgettes and cook for 10 minutes to soften
Sprinkle over the peas, mint, cooked potatoes, feta cheese evenly
Next, whisk the eggs together add salt, pepper
Pour the eggs over the warm vegetables and cheese then bake in the pre heated oven for 15-20 minutes to cook the egg, but not overcooked of the frittata will soufflé
Remove the pan from the oven, cover with foil and leave for 10 minutes to set
Once cooled, chill well and slice
Pepper basil fondant
Serves: 4
Ingredients
1 small onion2 cloves garlic350ml hot strong vegetable stock1 x 350 jar peppers drained well and chopped150g low fat natural thick yoghurt2-4 small leaves leaf gelatine - optionalSalt and ground black pepper2 tbsp chopped fresh basil
Method
Preheat the oven to 230° C, Gas 8
Place the onions and garlic in the veg stock and cook until soft, you will end up with about about 300ml of liquid and onion and garlic. Add the peppers and warm through.
Add the hot peppers, onion, garlic and stock to a liquidiser and blitz until really smooth, add the soaked gelatine and incorporate
Pour into a bowl and check the seasoning, adjust with salt, pepper, sugar and vinegar
Allow to cool, cover the bowl with cling film and chill well until set
Once ready to serve, whisk in the yoghurt, add the basil and serve with the frittata