First posted: Feb 19, 2018
Chevre, Courgette and Mint Frittata
This is such a goodie – I love the freshness of the courgettes and mint, and the little bursts of sweetness that the peas give, and then there is the added joy of the little nuggets of creamy goats cheese dotted throughout that rounds it all off beautifully. Plus, you have the added benefit of a budget-friendly, fuss-free recipe that stands just as tall and proud as a breakfast option as it does a speedy lunch or dinner – yay.
Ingredients
Cooks in: Serves:4
- 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
- 4 eggs
- ½ cup milk
- salt and freshly ground black pepper
- handful fresh mint leaves, roughly chopped, for serving
What to do
1. Preheat the oven to 200°C. 2. 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. 3. 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. Photo Credit @Curtis Gallon
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frittata
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