Recipes

Heat a little oil in a non-stick frying pan. Add the grated courgettes and cook for a few minutes until they start to colour.

Remove from the oven and leave for a few minutes before turning out onto a wire rack to cool completely.

Bake in a preheated oven 350f for 18 minutes, or until the frittatas are set and golden on the top.

Transfer the egg mixture to a jug, and from there pour the mixture to evenly fill a lightly-oiled 12-cup muffin tin.

Season generously with black pepper and a pinch of salt. Stir the mixture well to combine.

Add the mustard, grated cheese, cumin, mustard, cooked vegetables and chopped chives.

Break the eggs into a large mixing bowl and whisk together.

Transfer the cooked vegetables to a sieve and, using the back of a spoon, gently press the excess liquid out over a bowl or sink. Set the mixture aside and leave to cool.

Add the spinach leaves and cook until wilted down.

Serve with a spoonful of crème fraîche stirred through with chopped chives.