Courgette, potato & mint frittata
A great supper idea, perfect for all the family
Difficulty and servings
Serves 2
Easily doubled
Preparation and cooking times
Prep 5 mins
Cook 20 mins
Vegetarian
- 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.
- 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.
546 kcalories, protein 32g, carbohydrate 23g, fat 37 g, saturated fat 15g, fibre 2g, sugar 2g, salt 1.37 g
Recipe from Good Food magazine, September 2006.
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http://www.bbcgoodfood.com/recipes/2914/
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Ingredients
- 2 medium potatoes , sliced
- 1 tbsp olive oil
- 1 medium courgettes , sliced
- 4 eggs
- handful mint leaves, roughly chopped
- 100g cheddar or Caerphilly
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Difficulty and servings
Serves 2
Easily doubled
Preparation and cooking times
Prep 5 mins
Cook 20 mins
Vegetarian
Fresh flavours
Ingredients
- 2 medium potatoes , sliced
- 1 tbsp olive oil
- 1 medium courgettes , sliced
- 4 eggs
- handful mint leaves, roughly chopped
- 100g cheddar or Caerphilly
546 kcalories, protein 32g, carbohydrate 23g, fat 37 g, saturated fat 15g, fibre 2g, sugar 2g, salt 1.37 g
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20 November 2007
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