Greek courgette and feta frittata

Method

1. Heat the grill to medium. Heat 2 tbsp olive oil in the frying pan over a medium heat. Add the courgettes to the hot pan and cook, turning occasionally, for 4-5 minutes until tender and lightly golden. Stir in the garlic and chopped tomatoes and cook for 2-3 minutes.
2. In a large bowl, beat the eggs and season with salt and pepper. Add the dill and the courgette and tomato mixture and stir well.
3. Add the remaining olive oil to the frying pan and, when hot, pour in the courgette and egg mixture, then crumble the feta over the top. Reduce the heat to low and cook gently for 8-10 minutes or until the frittata is set and golden underneath and only the top is still runny.
4. Put the pan under the grill for about 2 minutes or until the top is puffy, golden brown and set.
5. Slide the frittata out of the pan onto a board and cut into wedges. Serve warm or cold.