Courgette and Goat’s Milk Cheese Frittata

A lovely summer snack, light lunch or evening meal with a yummy salad. Nearly all of the ingredients for this dish can be purchased through The Paddock, including courgettes, garlic, eggs and delicious handmade goat's milk cheese!

3 courgettes quartered lengthways and cut into 4cm thick pieces

1 tsp olive oil

3 eggs

2 cloves garlic

250ml semi-skimmed milk

200g goat’s milk cheese

1tbsp fresh parsley

2tbsp fresh mint

 

Heat the oven to 180˚C (160˚C fan), gas mark 5. Brush an 8” round tin with the oil and lay the courgette pieces in it. Put the eggs, garlic milk, cheese, mint and parsley in a blender and puree quickly. Season with salt and ground black pepper and pour over the courgette. Bake in the preheated oven for 20 mins until golden brown. Remove from the oven, place a plate over the top and upturn the frittata onto a dish.

Why not try the delicious handmade Northumberland goat’s milk cheese which can be purchased from The Paddock http://www.thepaddock.org.uk/handmade-northumberland-cheese/ along with the yummy eggs from Laura’s Layer’s http://www.thepaddock.org.uk/fresh-free-range-eggs/

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    Cook for one more moment or until the point that the zucchini has quite recently shriveled. It should even now be brilliant green. Season to taste with salt and pepper, and expel from the warmth.

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