Courgette and feta frittata
A thick, golden frittata with soft courgette, salty feta and fresh mint. Delicious hot, warm or cold the next day.
- Time30 min
- LevelEasy
- Costabout £1.13 a head
Ingredients
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Method
- 1
Squeeze the grated courgette in a clean tea towel to remove as much water as you can.
- 2
Heat the grill to high. Warm the oil in a 24cm oven proof frying pan over a medium heat. Cook the courgette and spring onions for 4 minutes until soft.
4 min - 3
Beat the eggs with the salt, pepper and mint. Stir in half the feta.
- 4
Pour the eggs over the vegetables and cook gently for 6 to 8 minutes, until the edges are set and the middle is still slightly wobbly.
7 min - 5
Scatter over the rest of the feta and grill for 3 to 4 minutes, until puffed and golden.
3 min 30 s - 6
Rest for 5 minutes, then cut into wedges.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.