Courgette, mint and pecorino frittata with rosemary new potatoes

Ingredients

For 1 serving

• Eggs2
• Egg whites3
• Zucchini200 g
• Pecorino20 g
• Mint5 g
• Potatoes150 g
• Rosemaryto taste
• Extra virgin olive oil1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: lactose, eggs

In season: May – September

Method

1. Wash the potatoes, cut them into wedges without peeling and put them in a non-stick pan with half the oil, the rosemary and a pinch of salt; cover and cook over medium heat for 10 minutes, then uncover and cook another 10 minutes, turning, until golden outside and tender inside.
2. Meanwhile wash and trim the courgettes and grate them coarsely; squeeze them in your hands to remove excess water.
3. Heat the remaining oil in a small non-stick pan over medium heat and sauté the courgettes for 4–5 minutes, until dry and lightly golden; salt them.
4. In a bowl beat the eggs with the egg whites, the grated pecorino, the chopped mint and a grind of pepper, then stir in the courgettes.
5. Pour the mixture into the pan, cover and cook over low heat for 8–10 minutes, until the edges are set and the top almost firm; flip it using the lid and cook 2 more minutes, until golden.
6. Serve the frittata in wedges with the rosemary potatoes.