Make individual frittatas or one large one and serve warm or at room temperature. Use a 28 cm ovenproof sauté pan for a large frittata or a 12 cm pan for individual servings.
4 medium zucchini
1 small fennel bulb, fronds reserved
2 cobs of sweetcorn
2 cloves garlic, crushed
2 teaspoons finely chopped rosemary or thyme
2 spring onions, thinly sliced
finely grated zest 1 lemon
8 eggs, lightly beaten
100 grams soft goat’s cheese or feta
sea salt and freshly ground pepper
Preheat the grill in the oven to its highest setting.
Cut the zucchini into large bite-sized pieces and set aside. Dice the fennel and cut the kernels off the sweetcorn, discarding the cobs.
Heat a knob of butter with half the garlic and rosemary in a sauté pan and cook the fennel, sweetcorn and spring onions with a good pinch of salt until crisp tender. Use a slotted spoon to transfer to a bowl. Add another knob of butter to the pan and cook the zucchini with a pinch of salt and the rest of the garlic and rosemary until lightly golden but still holding their shape. Combine with the sweetcorn and lemon zest and cool.
To cook: Lightly beat two eggs in a bowl, season then combine with a quarter of the vegetables. Heat the sauté pan with a small knob of butter or olive oil. Tip in the eggs then top with a quarter of the goat’s cheese. Cook over a medium heat until the eggs are just set, checking that the base is not getting too brown and reducing the heat if necessary. Place under the grill for 1 minute. Slide onto a serving plate and garnish with the reserved fennel fronds. Repeat to make 3 more frittatas.