Instructions: Heat the oil in the pan and smear up the sides (this will make the friftata easier to invert later). Add the onion and gently fry for 5 minutes.

Thinly slice the courgettes and add to the pan with the garlic. (it does not look as if all the courgettes will fit in but as they soften they lose volume.)

Gently fry for 15 minutes until tender stirring occasionally.

Beat the eggs with the mint and plenty of salt and pepper then pour over the courgettes spreading out.

Top with the cheese place in a preheated oven (180C/350F/Gas Mark 4) for 30 to 35 minutes until firm and golden brown.

Remove loosen around the sides with a spatula and serve straight from the dish or leave to cool then turn out onto foil.

I use a castiron 26crn diameter 6cm deep casserole dish (suitable for both hob and oven).

Serves 6

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