Cooking Time: Up to 15 mins
Serves: 2   

Ingredients

2 large courgettes, cut into thin round slices
1-2 dessertspoons Sacla' Classic Pesto or Organic Green Pesto.
2 large cloves garlic, crushed
6 large free-range eggs
2 large knobs butter
2 tbsp water
salt and pepper

Instructions

Melt one knob of butter in a frying pan on a medium heat and add the garlic and courgettes. Cook gently until the courgettes are cooked through.

Place the courgettes in a fine sieve. Cover with a small plate and add a weight. Leave to drain for 30 minutes.

Whisk the eggs with the water until light and fluffy. Season with salt and pepper.

Turn the grill on to full power.

Melt the last knob of butter in the frying pan and turn to a medium heat.

Arrange the courgettes evenly across the base of the frying pan and pour over the beaten egg.

Leave to cook gently for a few minutes. (keep the heat on medium to low so it does not burn the bottom of the frittata) and start to ease the frittata away from the edge of the pan.

When the base look set but the frittata is still uncooked on the top, place it uner the hot grill until it is cooked through.

Allow to rest for a minimum of 2 hours in the fridge. Flip onto a chopping board and cut into 5cm circles with a pastry cutter, or cut into thin slices.

Serve cold or warmed through (approximately one minute in a microwave). The frittata can be made 24hours in advance and refrigerated.