Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Fresh, summery and full of greens.
Equipment: Ovenproof frying pan; box grater
Measures and names
Ingredients
- 8 eggs
- 2 courgettes (zucchini), coarsely grated and squeezed dry
- 100 g feta, crumbled
- 2 spring onions (scallions), sliced
- Small handful of mint, chopped
- 1 tbsp olive oil
- Salt and black pepper
Method
- Heat the oven to 190°C (fan 170°C). Soften the courgette and spring onion in the oil for 4–5 minutes.
- Beat the eggs with the mint and seasoning.
- Pour over the courgette and dot with feta.
- Cook on the hob for 2 minutes, then bake for 10–12 minutes, until set. Taste before adding salt — feta already seasons the dish.
Swaps and tips
Squeezing the grated courgette dry is the key to a firm frittata. Use frozen, defrosted spinach as an easy alternative.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 21 g | 5 g | 1 g | 21 g | 290 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
