WHITE COURGETTE & MAÓ CHEESE FRITTATA

Menorca is well known for producing delicious cheeses. Made from cows’ milk, the recipes below use two different categories of the distinctively sharp salty cheese from Maó.

Ingredients:

1 white courgette

150g semi-curado Maó cheese (grated)

8 medium size eggs 50ml milk

1 heaped tablespoon crème fraîche

1 teaspoon vegetable bouillon (or half a crumbled stock cube)

Twist of black pepper

Grate the courgette into a sieve and with your hand lightly squeeze some of the water out over the sink. No need to make it too dry. Leave to one side while you prepare the pan and the rest of the ingredients.

Ideally use a non-stick 20cm skillet or frying pan which is oven proof. Alternatively, you can use a deep cake tin or flan dish but to avoid sticking, place a round of baking paper on the bottom. Oil the bottom and sides well with olive oil.

In a bowl, whisk 8 eggs together with a fork. Add the milk, crème fraîche and bouillon into the egg mixture and lightly blend. Crumble the grated cheese and courgette into the egg mixture

Olive oil for greasing the dish and fold together using the same fork adding a couple of twists of black pepper.

Pre-heat oven at 180’C.

Place the mixture into the prepared dish and bake on the middle shelf for 20-minutes. Turn the oven off but leave the dish in the oven to cool for a further 15 mins.

To remove the frittata, place a wire rack over the top and turn over. If using a lined dish, peel off the baking paper at this stage. Turn back on a colourful serving plate or board. Refrigerate for at least 2-hours before serving.

Tip; Try alternative vegetables such as sautéed leeks and salad peppers. Or, for a meat version, add diced serrano ham.