Courgette, Mint and Feta Frittata
6 standard portions
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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
- 1 tbsp Olive oil
- 2 Courgette (zucchini) (thinly sliced)
- 2 Shallots (diced)
- 8 Eggs
- 1 tsp Whole milk
- 1 pinch Fine sea salt and ground black pepper
- 20 g Fresh mint (chopped)
- 60 g Light Feta (crumbled; for the frittata)
- 30 g Light Feta (crumbled, for topping)
Method
- Heat 1 tbsp Olive oil in an ovenproof pan and then add 2 Courgette (zucchini) and 2 Shallots and gently cook for 3-4 minutes.
- In a large bowl, whisk together 8 Eggs, 1 tsp Whole milk and 1 pinch Sea salt and black pepper. Add 20 g Fresh mint and 60 g Light Feta.
- Pour the egg mixture into the pan. Heat on the hob for 3-4 minutes and then put under a preheated grill for around 4-5 minutes, until the eggs are set. Sprinkle with 30 g Light Feta and some extra mint and serve