Fry courgette in olive oil for 5 or so mins - if giving out a lot of moisture strain and return to pan.
Stir in dried mint (fresh would be much better if you have it.
Add crumbled cheese.
Add pepper and stir.
Pour in the beaten egg, aggitate with a spoon to distribute fairly thoroughly.
Cook on a low heat for 15-25 mins until set - using a plate turn the frittata over and slip back into pan to colour what was the top - it should be golden.
Eat hot, warm or cold, cut into wedges with crusty bread and a side salad?
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