Courgette, potato & mint frittata
  • Serving:
Print Nutrition facts (per portion)

Nutrition facts (per portion)

  • Calories: 546
  • Fat Content: 37g
  • Saturated Fat Content: 15g
  • Carbohydrate Content: 23g
  • Sugar Content: 2g
  • Fiber Content: 2g
  • Protein Content: 32g
  • Sodium Content: 1.37g

Courgette, potato & mint frittata

By December 4, 2019

Ingredients

  • potato - 2 medium potatoes, sliced
  • olive-oil - 1 tbsp olive oil
  • courgette - 1 medium courgettes, sliced
  • egg - 4 eggs
  • mint - handful mint leaves, roughly chopped
  • cheddar - 100g cheddar or Caerphilly

Instructions

  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.
  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.

Frittata recipe for 2 people, takes only 20 mins; recipe has potato, olive oil, courgette, egg, mint and cheddar.

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