Start by preheating your oven to 190 degrees Celsius (375 degrees Fahrenheit). This will ensure that when the frittata is ready, the oven is hot enough to cook it evenly.

In a pan over medium heat, drizzle some olive oil. Toss in the sliced courgettes and sauté them for a few minutes until they begin to soften. As they cook, the aroma will fill your kitchen, hinting at the deliciousness to come.

In a large bowl, crack the eight eggs. Whisk them vigorously with a pinch of salt and pepper until they’re blended. The goal is to create a fluffy mixture that embraces every ingredient.

Once your courgettes are softened, add them to the eggs along with the mint leaves, thyme, chopped red chili, grated pecorino, and crumbled feta. Make sure everything is evenly distributed. This mixture is where the magic happens.

Pour the egg and vegetable mixture back into the warm pan. Cook on the stovetop until the edges begin to set. Don’t rush this. It’s crucial to get that base nice and cooked before it goes into the oven.

Transfer the pan to the preheated oven. Bake for about 20-25 minutes or until the center is set. You can tell it’s done when a toothpick inserted in the middle comes out clean.

While the frittata is baking, prepare your toasts. Brush the ciabatta slices with a touch of olive oil and rub with garlic. Toast them in the oven until golden and crisp. This will only take a few minutes, so keep an eye on them.

In a bowl, toss together the sliced celery, watercress, and podded peas. Drizzle with olive oil, and squeeze half a lemon over the top for a bright finish.

Once the frittata is cooked, let it cool slightly before slicing. Serve each slice with a crispy toast topped with halved cherry tomatoes and a sprinkling of oregano. Plate your salad alongside for a colorful finish.