Spring veg frittata with goat's cheese & mint

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olive magazine

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Recipe by olive magazine

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1. Heat oil in a small non-stick frying pan and cook the spring onion and courgette for 3-4 minutes or until soft. Add the peas, eggs and mint and cook for 5-6 minnutes until almost set. Scatter the cheese over and slide under a hot grill for 2-3 minutes until golden.

Per serving

586 kcalories, protein 39.3g, carbohydrate 16.4g, fat 40.8 g, saturated fat 12.6g, fibre 8.5g, salt 1.5 g

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• anniehickman

  03 December 2007

  anniehickman rated this recipe

  

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• Debbi's

  09 June 2008

  Debbi's rated and commented on this recipe

  

  I added leftover new potatoes and asparagus instead of peas. A good meal on a hot day when you cant be bothered to do much in the kitchen.

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Ingredients

• 1 tbsp olive oil
• 2 spring onions , sliced
• handful mint leaves, ,roughly chopped
• 1 small courgette , cut into quarters and thinly sliced
• 1 cup defrosted frozen peas
• 50g mild goat's cheese , crumbled
• 3 eggs , lightly whisked and seasoned

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Difficulty and servings

Serves 1

Preperation and cooking times

Prep 15 mins

Ingredients

• 1 tbsp olive oil
• 2 spring onions , sliced
• handful mint leaves, ,roughly chopped
• 1 small courgette , cut into quarters and thinly sliced
• 1 cup defrosted frozen peas
• 50g mild goat's cheese , crumbled
• 3 eggs , lightly whisked and seasoned

Per serving

586 kcalories, protein 39.3g, carbohydrate 16.4g, fat 40.8 g, saturated fat 12.6g, fibre 8.5g, salt 1.5 g

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