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Courgette, pea and mint frittata
A thick Italian omelette, set gently in the oven, packed with golden courgette, sweet peas, spring onion, mint and lemon, with a little hard cheese melted through. Served in wedges with peppery rocket.
- 40 minutes
- Prep 15 minutes
- Cook 25 minutes
- Serves 4
Our own recipe. The photograph is AI-generated.
Ingredients
- 2 tablespoons olive oil
- 2 courgettes, cut into thin rounds
- 4 spring onions, sliced
- 150g frozen peas
- 8 eggs
- 40g vegetarian Italian-style hard cheese, finely grated
- 1 lemon, zest finely grated
- 10g fresh mint, leaves chopped
- Half a teaspoon salt
- Black pepper
- To serve: 80g rocket
Let's cook
- Heat the oven to 180C (160C fan). You need a non stick frying pan about 24cm across that can go in the oven (no plastic handle).
- Warm the olive oil in the pan on a medium high heat. Add the courgettes and fry for 6 to 8 minutes, turning, until soft and golden in places. Add the spring onions and peas and cook for 2 minutes more.
- Meanwhile, crack the eggs into a large bowl. Add the cheese, lemon zest, mint, salt and pepper, and beat with a fork until well mixed.
- Turn the heat to low. Spread the vegetables evenly in the pan and pour in the eggs. Cook without stirring for 4 to 5 minutes, until the edges are set and the bottom is light golden. Lift an edge with a spatula to check.
- Move the pan to the oven and bake for 10 to 12 minutes, until the middle is just set: it should wobble only very slightly when you shake the pan, and no liquid egg runs out when you press the centre.
- Rest for 5 minutes, then run a spatula around the edge and slide it onto a board. Cut into wedges and serve warm or at room temperature with the rocket.
Tips
- Low heat on the hob is key: a fierce flame makes the bottom tough before the top cooks.
- Use a hand cloth or oven glove on the pan handle after it comes out of the oven: it stays hot for a long time.
- Leftover frittata keeps for 2 days in the fridge and makes a good cold packed lunch.
Swaps
- Dairy free: leave out the cheese and add an extra pinch of salt.
- Other vegetables: use cooked new potatoes, spinach or roast peppers instead of courgette.
- Traditional Parmigiano Reggiano also works, but it is made with animal rennet, so it is not vegetarian.
Tags
In Feed the family, Weekend brunch and bakes.
Contains: Eggs, Milk .
This recipe contains eggs, and milk from the hard cheese. The vegetables, herbs and rocket contain none of the 14.
Check every packet for allergens.