Courgette & mint frittatas with tomato sauce

To make the sauce, heat the oil in a saucepan, add the onion and fry for 5 minutes, stirring occasionally until softened and just beginning to brown. Add the garlic, if using, and tomatoes and season with salt and pepper. Stir and simmer for 5 minutes until the tomatoes are soft. Transfer to a blender or food processor and blend until smooth, then pass the sauce through a fine sieve into a bowl and keep warm.

Heat the oil in a frying pan, add the onion and fry until softened and just beginning to brown. Add the courgettes, stir to combine and cook for 3–4 minutes until softened but not browned.

Beat together the eggs, milk, Parmesan and mint in a jug, then stir in the courgettes and season well. Pour the mixture into the sections of a lightly oiled 12-hole deep muffin tin.

Bake in a preheated oven, 190°C (375°F), Gas Mark 5, for about 15 minutes until lightly browned, well risen and the egg mixture has set. Leave in the tin for 1–2 minutes, then loosen the edges with a knife and turn out.

Place 2 frittatas on each of 6 serving plates. Serve with the warm tomato sauce, garnished with mint leaves, if liked.