Ingredients
- For the pickled courgettes:
- 100ml white wine vinegar
- 50ml water
- 2 tbsp sugar
- 1 tsp salt
- 100g yellow courgettes, thinly sliced
- 100g green courgettes, thinly sliced
- For the salsa verde:
- 1 tbsp fresh parsley
- 1 tbsp fresh basil
- 1 tbsp fresh mint
- 2 garlic cloves
- 1 tbsp drained capers
- 1 tbsp Dijon mustard
- 2 anchovy fillets
- 3 tbsp extra virgin olive oil
- 1 lemon, juiced
- Salt and pepper to taste
- For the frittata:
- 1 tsp olive oil
- 150g red and yellow peppers, sliced
- 200g chopped courgette
- 6 large eggs
- 50ml cream
- 150g grated smoked Gubbeen cheese
- For the pickled courgettes: In a small saucepan, combine the white wine vinegar, water, sugar and salt. Bring the mixture to a simmer over medium heat, stirring until the sugar and salt dissolve. Add the sliced peppers and courgettes to the saucepan and let them simmer for two minutes. Remove from the heat and let the courgettes cool in the pickling liquid. Set aside.
- For the salsa verde: In a food processor, combine the parsley, basil, mint, garlic, capers, Dijon mustard and anchovy fillets. Pulse until finely blitzed. Gradually add the olive oil and lemon juice while the food processor is running until it is a smooth sauce. Season with salt and pepper to taste. Transfer the salsa verde to a serving bowl and set aside.
- For the frittata: Preheat the grill on medium heat. In a large mixing bowl, whisk together the eggs and cream. Season with salt and pepper. Heat a non-stick oven-proof pan over medium heat and add a drizzle of olive oil. Add the sliced courgettes and peppers to the pan and cook until softened, about four minutes. Pour the egg mixture over the vegetables, making sure it’s spread evenly. Sprinkle the grated smoked Gubbeen cheese on top. Cook on the stovetop for about five minutes or until the edges are set. Place the pan under the preheated grill and cook until the top is golden and the frittata is cooked through (about four minutes). Remove from the grill and let the frittata cool slightly before cutting into slices. Garnish with the pickled courgettes and salsa verde.
