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Courgette, potato & mint frittata

Courgette, potato & mint frittata

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A star rating of 4.1 out of 5.10 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

A great supper idea, perfect for all the family

  • Easily doubled
  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal546
fat37g
saturates15g
carbs23g
sugars2g
fibre2g
protein32g
low insalt1.37g
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Ingredients

  • 2medium potatoes , sliced
  • 1 tbsp olive oil
  • 1medium courgettes , sliced
  • 4 eggs
  • handful mint leaves, roughly chopped
  • 100g cheddar or Caerphilly

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.

Goes well with

Recipe from Good Food magazine, September 2006

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Overall rating

A star rating of 4.1 out of 5.10 ratings
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