Find your recipes and restaurants here

Courgette, pea and mint frittata

Recipe from: 19 August 2015
recipes, vegetarian, fry

Ingredients 7
Servings 4
Time 00:15


  • 6
    jumbo eggs
  • 30
    fresh mint leaves, chopped
  • 15
    olive oil
  • 500
    courgettes, coarsely grated
  • 1
    garlic clove, finely chopped
  • 120
    fresh garden peas
  • 150
    ricotta cheese



Preheat the grill. Break the eggs into a mixing bowl and beat together with the mint, salt and freshly ground black pepper.
Heat the oil in a frying pan over moderate heat and stir-fry the courgettes and garlic for about 8 minutes, until the courgettes are soft and cooked.

Stir in the peas, then distribute the vegetables evenly across the bottom of the pan before pouring the egg mixture over. Crumble the ricotta over and cook on low heat. When nearly done, place under a preheated grill and allow the top to cook to a golden-brown colour. Cut into slices and serve with a salad and fresh bread. You can also fill a ciabatta roll with frittata and sliced cherry tomatoes.

Text and image source: Home magazine

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.


Read more on: fry  |  vegetarian  |  recipes

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.