Courgette, pesto and mozzarella frittata

by Christine Knight

If Nigel Slater can base an entire TV series on the dregs left in his fridge, my Friday night dreg-supper can go on my blog.

Serves 2 for supper on its own, or 4 with salad and bread

1 ball buffalo mozzarella
1 courgette
2 salad onions, trimmed
scant tablespoon fresh pesto
6 large eggs, whisked
small bunch basil
olive oil
sea salt and black pepper

You will also need a large non-stick frying pan, about 12 inches (30cm) diameter, with a heat-proof handle.

Tear or slice the mozzarella into about 6 fairly even pieces, and place between plenty of kitchen towel (or a clean tea towel) to soak up the excess moisture. (This is important – otherwise you’ll end up with mozzarella-water all over the top of your frittata.) Leave to absorb until needed.

Thinly slice the courgette and salad onions. Heat about 2 tablespoons of olive oil in the frying pan over medium-high heat. Add the courgettes, season with pepper and a tiny pinch of salt, and fry briskly until slightly browned on both sides. Add the onions and saute until slightly softened. At this point, preheat the grill to medium.

Reduce the heat under the frying pan to low. Stir in the pesto, and shake the pan to spread the vegetables out evenly. Season the beaten eggs and pour over the vegetables. As the frittata starts to cook, run a spatula round the edges, lifting and tilting the pan to allow the uncooked egg to run underneath. Repeat every minute or so, and cook for about 5 minutes altogether. The frittata should be golden underneath and nearly cooked through, but the top will still be a bit runny.

Remove from the heat and place under the grill for about 2 minutes, until the top is barely set. (Watch carefully to avoid overcooking.) Remove for a moment and place the pieces of mozzarella on top of the frittata, evenly spaced around. Return to the grill for another minute or so, until the cheese is just starting to melt.

Remove from the grill and carefully slide onto a serving plate. Scatter with torn basil leaves, sea salt and ground black pepper, and drizzle with olive oil. Slice into wedges and serve immediately.

Note: If you do wind up with mozzarella-water on top of your frittata, it’s not the end of the world. Either carefully tip it away down the sink (I recommend holding onto your frittata as you do so!), or blot it up with some kitchen towel.