Spring veg frittata with goat's cheese & mint

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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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• Marielle

  23 September 2009

  Marielle rated and commented on this recipe

  

  Wonderful dish, I don't have a grill so I turned the frittata over for the cheese to melt. Also added an extra egg (only had small ones) and it was enough for 2 without a side dish.

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• Supernova

  03 August 2010

  Supernova commented on this recipe

  gorgeous! I used fresh basil as I didn't have fresh mint in, and it still kept a nice fresh taste

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• thestaticboy

  05 May 2011

  thestaticboy rated and commented on this recipe

  

  Best frittata recipe I have come across. One Ill be making again!!

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• Gulius Caesar

  30 July 2011

  Gulius Caesar rated and commented on this recipe

  

  Super easy and super yummy! Added just a bit of milk to the egg.

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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

Preparation 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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