Courgette Frittata
By Ocado
Published on 03 July 2022
This courgette frittata could be your new favourite breakfast, brunch, lunch or dinner. Courgettes and red onion are cooked with a blend of paprika, cumin and cinnamon, then they’re stirred into the beaten egg along with peas and mint leaves. The frittata is topped with crumbled feta before baking until golden brown. It is delicious served hot or cold.Time and servings
35 minsTotal time
2Servings
5 minsPrep time
30 minsCooking time
Ingredients
- 1 tbsp of olive oil
- 1 courgette, sliced into thin rounds
- 1 red onion, small, sliced
- 0.25 tsp of ground cinnamon
- 0.25 smoked paprika
- 0.25 tsp of ground cumin
- 6 large eggs, beaten
- 50 ml of whole milk
- 50 g of frozen peas
- 1 tbsp of mint, leaves only, roughly chopped, plus extra for serving
- 1 tsp of sea salt
- 0.75 ground black pepper
- 50 g of feta, crumbled
Method
Step 1
Add the olive oil, courgette and onion to an oven-proof frying pan followed by the cinnamon, paprika, cumin, ½ tsp of sea salt and ½ a tsp of ground black pepper. Mix and fry for 4 mins over a medium heat.Step 2
In a bowl, add the beaten eggs, milk, peas, mint, ½ tsp sea salt and a pinch of ground black pepper. Mix together well, then add the onion and courgette to the egg mixture, reserving a few courgette slices to decorate the top of the frittata. Pour the egg mixture into the pan, then arrange the reserved courgette slices on top and scatter over the feta. Cook in the oven for 25 mins until risen, golden all over and lightly firm to the touch in the middle.Step 3
Remove from the oven and serve immediately with a small scattering of chopped fresh mint. Alternatively, allow to cool completely before chilling in the fridge and serve cold.