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Nutrition: per serving

  • kcal546
  • fat37g
  • saturates15g
  • carbs23g
  • sugars2g
  • fibre2g
  • protein32g
  • salt1.37g
    low
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Method

  • step 1

    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.

  • step 2

    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.

Recipe from Good Food magazine, September 2006

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Comments, questions and tips (9)

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Overall rating

A star rating of 4.3 out of 5.13 ratings
IsobelChhh avatar

IsobelChhh

It’s been a while since anyone reviewed this, and I can’t imagine why. Lots of people must Google ‘potato courgette eggs’ like me! It was delicious and I had it with some sliced tomato, balsamic vinegar and some chives from a pot outside the front door, which is where the mint came from too. A…

Niafletch

A star rating of 5 out of 5.

Delicious and quick, was a bit worried about adding the mint but it went really well.

lesley22222

A star rating of 4 out of 5.

Easy, cheap and quick to do. Makes a few ingredients go a long way. Ideal when you have one lonely courgette in the fridge or like me with only one courgette plant. Used leftovers cold for packed lunch with salad. Even family who are not lovers of courgettes enjoyed it. Its a must try recipe

sassaf21

First try. Absolutely delicious. Went down a storm with family and friends. Plenty to go round.

lucysophie13

This went down really well. Kids and husband both scoffed the lot, I put a few wizened up mushrooms in which needed using up. Really,really good with salad and cheap and easy too.

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