Courgette and Feta Frittata
4 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 8 Eggs (large, free range)
- 15 ml Milk
- Β½ tsp Salt
- ΒΌ tsp Black Pepper
- 1 tbsp Oil
- 1 Courgette (medium size, halved and sliced)
- 5 Spring Onions (sliced)
- 1 Roasted Red Pepper ((from a jar), chopped (or use a fresh red pepper instead))
- 1 tsp Thyme (Dried or use 1-2 tbsp of fresh herbs instead)
- 200 g Feta (cut into cubes)
Method
- In a large frying pan heat 1 tablespoon of oil and cook the courgettes, spring onions, roasted red pepper and thyme for 3-4 minutes until tender.
- Whisk together the eggs, milk, salt, and pepper in a jug then pour into the frying pan. Give it a quick stir to distribute the vegetables evenly then cook for 4-5 minutes on a low heat.
- Whilst the frittata is cooking on the hob, preheat the grill. Sprinkle the cubed feta cheese on top of the frittata and place under the grill for 2 more minutes of cooking until it is nicely set. Watch it carefully to make sure it doesn't get too brown on top.