Courgette frittatas

1 large courgettes
4 Spring Onions
2 tsp Rapeseed oil
1 Crushed garlic clove
3 Large eggs
4 tbsp Greek yogurt

Heat oven to 220C/200C fan, put an empty muffin tin inside. Grate 1 large courgettes and slice 4 spring onions. Heat 2 tsp rapeseed oil in a pan and fry the spring onions for about 3 mins. Stir in 1 crushed garlic clove and the grated courgette and cook for another 1 min, then set aside to cool.

Beat 3 large eggs and 4 tbsp Greek yogurt together in a jug, then season. Stir in the courgette mixture. Take the muffin tin out of the oven and drop in eight muffin cases, divide the egg mixture between the cases and bake for 15-18 mins until set and golden. Serve hot or cold with salad.