Courgette, feta and mint frittata

Courgette, feta and mint frittata
  • Serves icon Serves 4
  • Time icon Hands-on time 25 min

This refreshing vegetarian frittata recipe uses feta and mint, which gives it a lovely Mediterranean flavour.

Nutrition: per serving

Calories
281kcals
Fat
22.2g (6.4g saturated),
Protein
18.8g
Carbohydrates
2.9g (2g sugars)
Fibre
0.9g
Salt
1g
Calories
281kcals
Fat
22.2g (6.4g saturated),
Protein
18.8g
Carbohydrates
2.9g (2g sugars)
Fibre
0.9g
Salt
1g

Ingredients

  • 2 medium courgettes
  • Handful fresh mint leaves
  • 1 small onion
  • Olive oil for shallow frying
  • 8 medium free-range eggs
  • Good pinch cayenne pepper
  • 60g feta
  • Fresh chilli (optional) to serve

Method

  1. Grate the courgettes into a bowl. Reserve a few mint leaves, then roughly chop and add the rest to the courgettes. Season well. Finely chop the onion, then stir in well.
  2. Heat a large frying pan with a little olive oil and add the courgette, mint and onion mixture. Fry for 5 minutes until softened.
  3. Heat the grill to high. Beat the eggs in a bowl with the cayenne pepper and a little seasoning. Crumble the feta, then stir about two-thirds into the eggs. Pour into the pan, letting the egg flow evenly through the courgette mixture. Cook for 4-5 minutes until the egg begins to just set on the base, then put under the hot grill and cook until just cooked through and golden.
  4. Scatter the remaining feta over the frittata with the reserved mint leaves and the sliced fresh red chilli, if you like. Take the pan to the table and cut into 4 to serve.

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2.9 votes

Reviews

Read what others say...

  1. I love this recipe because it is very easy to follow, you only need a few ingredients, its quick to make and it is very tasty. Perfect for a weekend brunch with a light salad. Thanks Delicious for providing this inspiration.

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