Fuel8

Dinner

Courgette, Pea and Feta Frittata

Grated courgette, peas and mint set in eggs with feta on top, started on the hob and finished in the oven. 24 g of protein for 323 kcal.

Calories
323kcal
Protein
24g
Fat
20g
Carbs
11g

Per serving, makes 2. 15 minutes of work, then 15 minutes in the oven. Published 8 September 2026.

Allergens

  • Milk
  • Eggs

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

  • Egg4 large, about 220 g
  • Courgette300 g

    Coarsely grated and squeezed hard in a tea towel. It holds a surprising amount of water.

  • Frozen peas100 g
  • Feta50 g
  • Spring onion40 g
  • Olive oil6 g
  • Fresh mintA handful, chopped
  • Black pepperPlenty

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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.

Worth knowing

  • 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.

Other dinner recipes that share ingredients with this one, or every dinner between 300 and 450 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.