Greek courgette and feta frittata
- August 2019
- Serves 4
- Hands-on time 25 min
In this recipe, quintessential Greek ingredients – olive oil, courgettes, tomatoes and feta – make this frittata sing with delicious light, summer flavours. Enjoy warm, cold for a picnic or in a packed lunch.
This recipe is from The Greek Vegetarian Cookbook by Heather Thomas.
- Vegetarian recipes
- 24.7g (7.8g saturated)
- 4.8g (4.5g sugars)
Next time, use soft goat’s cheese instead of feta. Swap the dill with parsley, oregano or Greek basil. Add some spring onions in step 2.
Wrap leftover slices of frittata in baking paper, then keep in an airtight container in the fridge for up to 2 days.
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