Frittata with courgette and artichoke hearts

Ingredients

• 6 eggs
• 2 courgettes
• 2 spring onions
• 4 sprigs of mint
• 50 g grated cheese
• 4 artichoke hearts
• 2 vine tomatoes
• 2 cloves of garlic
• pinch of paprika
• 1 tsp thyme (or 3 sprigs of fresh thyme)
• salt & pepper
• olive oil

Instructions

1. 1

   1. Preheat the oven to 200°C. Grate the courgettes and place them in a bowl with a pinch of salt and the finely chopped mint leaves. Toss to combine, then squeeze out as much moisture as possible.2. Heat a splash of olive oil in a frying pan and cook the courgette mixture for a few minutes.3. Slice the spring onions, artichoke hearts and garlic and add them to the pan.4. Beat the eggs in a bowl with the paprika, thyme and grated cheese, season with salt and pepper, and stir to combine.5. Spoon the courgette and artichoke mixture into a springform tin lined with baking paper and press the base down firmly with a spoon. Pour the egg mixture over the top and bake the frittata in the oven for 30 minutes.6. Slice the tomatoes and place them on top of the frittata after 10 minutes of baking, then continue baking for another 20 minutes. In the photo, I added the tomatoes a little too late (distracted by my phone — we've all been there). By that point the top had already set too firmly, so the tomatoes didn't sink in nicely. Slice the frittata into wedges and enjoy!