Courgette, Pea and Feta Frittata

Make courgette, pea and feta frittata, from the first ingredient to the finished dish.

INGREDIENTS | Makes 2 servings
4 large, about 220 g Egg
300 g Courgette (Coarsely grated and squeezed hard in a tea towel. It holds a surprising amount of water.)
100 g Frozen peas
50 g Feta
40 g Spring onion
6 g Olive oil
A handful, chopped Fresh mint
Plenty Black pepper
Ingredient notes on the recipe page.

METHOD
1. Heat the oven to 190°C. Cook the squeezed courgette and spring onion in the oil in a 20 cm ovenproof pan for four minutes until any remaining moisture has gone.
2. Beat the eggs with the mint, pepper and a pinch of salt, stir in the peas, and pour over the courgette. Crumble the feta on top.
3. Cook on the hob for three minutes until the edges set, then move to the oven for 12 to 15 minutes until the centre no longer wobbles.
4. Rest for five minutes before cutting.

Contains milk and eggs.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/courgette-pea-feta-frittata

AI-generated images illustrating the recipe.

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