Courgette, feta and mint frittata

Method

1. Grate the courgettes into a bowl. Reserve a few mint leaves, then roughly chop and add the rest to the courgettes. Season well. Finely chop the onion, then stir in well.
2. Heat a large frying pan with a little olive oil and add the courgette, mint and onion mixture. Fry for 5 minutes until softened.
3. Heat the grill to high. Beat the eggs in a bowl with the cayenne pepper and a little seasoning. Crumble the feta, then stir about two-thirds into the eggs. Pour into the pan, letting the egg flow evenly through the courgette mixture. Cook for 4-5 minutes until the egg begins to just set on the base, then put under the hot grill and cook until just cooked through and golden.
4. Scatter the remaining feta over the frittata with the reserved mint leaves and the sliced fresh red chilli, if you like. Take the pan to the table and cut into 4 to serve.