Courgette & Feta Frittata
Summer flavours
-
30 Minutes
-
Serves 4
45
Serves 8
What you'll need…
- 500ml double cream
- 500ml milk
- 3 garlic cloves
- 1 kohl rabi
- 500 grams potatoes
- 100g grated gruyère cheese (optional)
The method
1
Heat oven to 190C/170C fan/gas 5.
2
Tip 500ml double cream, 500ml milk and 3 garlic cloves into a large pan and bring to a simmer.
3
Slice potatoes and Kohl Rabi very finely, about 3-4mm, add them to the cream and simmer for 3 mins until just cooked.
4
Gently stir to separate the potato and stop it sinking and catching on the bottom of the pan.
5
Remove the potatoes and Kohl Rabi with a slotted spoon and place in a wide shallow oven proof dish so that they are about 5cm in depth.
6
Pour over the garlic infused cream (discarding the garlic) – just enough to seep through the layers and leave a little moisture on the surface.
7
Scatter over 100g grated gruyère cheese, if using, then bake for 30 mins until the potatoes are soft and browned – increase the heat for 5 mins if not brown enough.
BBC good food
