Baked courgette and herb frittata recipe

Baked courgette and herb frittata recipe
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eggah, which is traditionally flavoured with spices, herbs, vegetables and sometimes meat.
This vegetarian version has the distinctive flavour of allspice with lots of dill, coriander, courgette, spring onions and spinach. For convenience, it is baked in the oven.
Prep time: 15 minutes |
Cooking time: 25 minutes 
SERVES
6 spring onions, thinly sliced diagonally
250g baby leaf spinach
2 courgettes, coarsely grated
1 handful coriander leaves, roughly chopped
15g butter
3 tbsp toasted almonds, slivered
METHOD
Heat a large, ovenproof frying pan over a medium heat. Add the oil and spring onions and cook for one minute. Then add the spinach and cook for two to three minutes until wilted, turning the leaves with tongs so they cook evenly. Add the garlic and courgettes to the pan and cook for a further minute, stirring, until softened. Tip into a bowl and leave to cool.

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