OKAY, so we know we have featured a lot of courgette recipes over the past few weeks, but they are so plentiful at the moment that you can never have too many in your arsenal.
This makes a great dinner and leftovers are great served cold or reheated in the microwave.
1 medium potato
1 tablespoon vegetable oil
Salt and pepper to taste
200g feta cheese
1 cup grated cheddar
Grate the courgettes and squeeze out any excess moisture with paper towels.
Dice potato and boil for 10 to 15 minutes or until tender. Drain and mash roughly.
Preheat oven to 190 degrees while potato cools. Coat a pie dish with oil to prevent sticking.
Beat eggs, black pepper, feta cheese together, stir in most of the grated cheese and add to the cooled mashed potato. Stir in the courgette and transfer to the pie dish. Sprinkle with the remaining cheese and bake for 35 minutes or until the top is brown and frittata is set in the middle.
Serve hot or cold.