2 slices of white bread, crusts removed, soaked in a little milk
salt and pepper
1 scant teaspoon paprika, for dusting
Place the courgettes in a colander and sprinkle with a little salt to draw out the juices. Leave to stand for about 5 minutes, then rinse and pat dry.
Heat the oil and a little of the butter in a heavy-based frying pan, stir in the onion and cook for 2–3 minutes until softened. Add the courgettes and cook for a further 3–4 minutes until golden. Toss in the mint and leave to cool slightly.
Beat the eggs lightly in a bowl. Squeeze the bread dry and add to the eggs, crumbling it with your fingers. Beat well, season and stir in the cooled courgette mixture.
Melt the remaining butter in the frying pan, tip in the egg mixture, cover and cook gently for 10–15 minutes until set. Dust with the paprika, then cut diagonally into diamond shapes and serve.