Frittata with courgette and mint

Method

Heat the olive oil in a large non-stick frying pan and sauté the diced onion and sliced courgettes until softened, about 8 minutes, then add minced garlic and cook for another minute. Meanwhile, whisk together the eggs in a bowl with chopped mint, grated Pecorino Romano, salt and pepper. Pour the egg mixture over the cooked vegetables, stirring gently to distribute them evenly, and cook on the hob over a medium heat for 4-5 minutes until the edges start to set. Transfer the pan to a preheated 180°C oven and bake for 8-10 minutes until the centre is just set and the top is lightly golden. Slide the frittata onto a board, cut into wedges and serve warm or at room temperature with a simple green salad.