Courgette, feta and mint frittata
- Published: 31 Aug 14
- Updated: 18 Mar 24
This refreshing vegetarian frittata recipe uses feta and mint, which gives it a lovely Mediterranean flavour.
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Serves 4
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Hands-on time 25 min
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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
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Method
- 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.
- Heat a large frying pan with a little olive oil and add the courgette, mint and onion mixture. Fry for 5 minutes until softened.
- 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.
- 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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- Recipe from September 2014 Issue
Nutrition
Nutrition: per serving
- Calories
- 281kcals
- Fat
- 22.2g (6.4g saturated),
- Protein
- 18.8g
- Carbohydrates
- 2.9g (2g sugars)
- Fibre
- 0.9g
- Salt
- 1g
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Easy to make and very tasty
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.