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Courgette and feta frittata.
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5 from 6 votes

Courgette and Feta Frittata

Courgette and feta frittata with roasted red peppers is a quick and easy light lunch and the perfect recipe for using up eggs!
Course Main Course
Cuisine British
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 306kcal
Author Beth Sachs

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Equipment

Ingredients

Metric - US Customary
  • 8 Eggs large, free range
  • 15 ml Milk
  • ½ teaspoon Salt
  • ¼ teaspoon Black Pepper
  • 1 tablespoon Oil
  • 1 Courgette medium size, halved and sliced
  • 5 Spring Onions sliced
  • 1 Roasted Red Pepper (from a jar), chopped (or use a fresh red pepper instead)
  • 1 teaspoon Thyme Dried or use 1-2 tablespoon of fresh herbs instead
  • 200 g Feta cut into cubes

Instructions

  • In a large frying pan heat 1 tablespoon of oil and cook the courgettes, spring onions, roasted red pepper and thyme for 3-4 minutes until tender.
    1 Courgette, 5 Spring Onions, 1 Roasted Red Pepper, 1 teaspoon Thyme, 1 tablespoon Oil
  • Whisk together the eggs, milk, salt, and pepper in a jug then pour into the frying pan. Give it a quick stir to distribute the vegetables evenly then cook for 4-5 minutes on a low heat.
    8 Eggs, 15 ml Milk, ½ teaspoon Salt, ¼ teaspoon Black Pepper
  • Whilst the frittata is cooking on the hob, preheat the grill. Sprinkle the cubed feta cheese on top of the frittata and place under the grill for 2 more minutes of cooking until it is nicely set. Watch it carefully to make sure it doesn't get too brown on top.
    200 g Feta

Notes

Variations:
  • Fresh baby spinach, peas and sweetcorn would add more veggie goodness.
  • Fresh herbs like mint and parsley would add colour to the dish.
  • Try using different cheeses such as halloumi, goat's cheese, or grated cheddar.
  • For a more substantial frittata, add leftover cooked pasta.
  • Leftover cooked meat such as chicken, sausages or pork could be added to the frittata.
 
Storage:
Frittatas can be eaten fresh, as soon as they are made. They can also be sliced, stored in the fridge for up to 3 days, and eaten cold in lunchboxes and on picnics.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 

Nutritional Information (Approximate)

Calories: 306kcal | Carbohydrates: 6g | Protein: 19g | Fat: 23g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 372mg | Sodium: 1108mg | Potassium: 343mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1012IU | Vitamin C: 17mg | Calcium: 325mg | Iron: 2mg
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