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Courgette, Pea and Feta Frittata

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

2 servings · 8 ingredients · 4 steps

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Courgette, Pea and Feta Frittata, plated and ready to serve. — The finished recipe. Courgette, Pea and Feta Frittata

Ingredients 1 to 6 for courgette, pea and feta frittata arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 8 for courgette, pea and feta frittata arranged separately on a dark worktop. — Ingredients 7 to 8. A handful, chopped Fresh mint. Plenty Black pepper

Courgette, Pea and Feta Frittata, preparation step 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. — Step 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.

Courgette, Pea and Feta Frittata, preparation step 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. — Step 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.

Courgette, Pea and Feta Frittata, preparation step 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. — Step 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.

The finished courgette, pea and feta frittata. — Step 4. Rest for five minutes before cutting.

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