Camden New Journal - Food:Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 18th August 2009

Courgette and parmesan frittatas
Makes 16
2 smallish courgettes
1 clove garlic, peeled and crushed
2 tbsp olive oil
4 eggs
75ml double cream
1 tbsp chopped basil
4 tbsp finely grated Parmesan
Salt and freshly ground black pepper
Parmesan flakes
Small handful fresh basil leaves.

Method
Preheat the oven to 180C/ 350F/gas 4. Grease a tray or two, depending on size, muffin tins and then line the base of each hole with parchment paper. Slice the courgettes in half lengthways and then thinly slice giving you half-moons. Heat the olive oil in a frying pan and add the courgette and garlic. Cook gently for about five minutes, until softened and just becoming golden brown. Leave to cool. In a bowl, mix together the eggs and cream. Add the chopped basil, grated parmesan and season well with salt and pepper. Stir in the cooked courgettes. Spoon into the greased and base lined bun/patty tin holes. Place in the oven for 12-15 minutes, or until just set and becoming golden. Leave to cool for about five minutes before removing from the tray. The frittatas can be served straight away, or made in advance and warmed gently in the oven when needed. When serving, garnish with a flake of parmesan and small piece of basil on top of each.

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