Budget-friendly and fuss-free recipe for Courgette and Mint Frittata
1 Tbsp olive oil
400g courgettes, thinly sliced
1 Tbsp chopped fresh mint, plus extra for garnishing
½ cup frozen peas, thawed
75g goat’s cheese or feta
½ cup milk
salt and freshly ground black pepper
handful fresh mint leaves, roughly chopped, for serving
Preheat the oven to 200°C.
Heat the olive oil in a frying pan over medium-high heat. Fry the courgettes gently for 2–3 minutes, or until softened. Remove the pan from the heat, add the mint and transfer to a medium-sized lightly greased tart dish. Sprinkle over the peas and crumble over the cheese.
Lightly beat the eggs in a separate bowl. Add the milk and a pinch each of salt and freshly ground black pepper and pour over the filling. Bake for 15–20 minutes, or until golden. Remove from the oven, allow to cool slightly, and serve immediately.
Recipe provided by Sarah Graham, recipe creator and cookbook author. Visit the Sarah Graham food blog to see more. Photo Credit @Curtis Gallon.