Recipes › Lunch

• Lunch
• 30 min
• Gluten-Free
• Pescatarian
• Vegetarian

Vegetable frittata with salad

Courgette, pea and feta frittata served with leaves.

Calories

276

Protein

19 g

Carbs

9 g

Fat

19 g

Per serving. Makes 4 servings.

Ingredients

• 1 tbsp Olive oil
• 1 Courgette
• 100 g Peas, frozen
• 4 Spring onion
• 8 Eggs
• 100 g Feta cheese
• 10 g Fresh mint
• 100 g Mixed salad leaves

Contains: Eggs, Milk. Always check the labels of what you buy.

Method

1. Coarsely grate the courgette and squeeze out the liquid. Slice the spring onions. Heat the grill to high.
2. Heat the oil in an ovenproof non-stick frying pan and cook the courgette and spring onion for 4 minutes. Stir in the peas.
3. Beat the eggs with the crumbled feta and chopped mint and pour into the pan.
4. Cook over a low heat for 8 minutes until the base is set.
5. Finish under the grill for 5 minutes until set and golden on top. Cut into wedges and serve with the salad leaves.

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