Courgette, Pea and Feta Frittata
Makes 2 servings

INGREDIENTS
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

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.

RECIPE NOTES
Four eggs between two makes a thin frittata and a 323 kcal dinner. Six eggs takes it to about 400 kcal and 31 g of protein.
Feta is salty, so go easy on the salt in the egg. Taste the courgette mix first.

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