Courgette, potato & mint frittata
- Good Food team
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Serves 2
Easy
Prep: 5 mins
Cook: 20 mins
A star rating of 4.2 out of 5.14 ratingsRate
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A great supper idea, perfect for all the family
Easily doubled
Vegetarian
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Broad bean, mint & feta salad
A star rating of 4.7 out of 5.15 ratings
Ingredients
Nutrition
Units:
MetricUS
-
2medium potatoes
sliced
-
1 tbsp olive oil
-
1medium courgettes
sliced
-
4 eggs
-
handful mint
leaves, roughly chopped
-
100g cheddar
or Caerphilly
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Nutrition: per serving
-
kcal546
-
fat37g
-
saturates15g
-
carbs23g
-
sugars2g
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fibre2g
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protein32g
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salt1.37g
low
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Method
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step 1
Boil the potatoes for 6 mins or until just cooked, then drain and set aside. Heat the oil in a large, deep, ovenproof frying pan and fry the courgettes for 4-5 mins until golden. Tip in the potatoes and fry for 1 min with the courgettes.
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step 2
In a bowl, beat together the eggs and mint, then season. Pour into the frying pan and stir briefly. Cook for 5 mins over low heat. Crumble over the cheese and finish under a hot grill for 5 mins, until the eggs are just set and the cheese is browned. Cut into wedges and serve.
Recipe from Good Food magazine, September 2006
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Overall rating
A star rating of 4.2 out of 5.14 ratings
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