Courgette, Pea & Mint Frittata

January 15, 2015

Courgette, Mint and Pea Fritatta

For many of us Christmas was a time of extreme excess; I managed to devour a whole tub of chocolates to myself, annihilate my own body weight in roast potatoes, drink enough booze to have made Oliver Reed wince, and scoff enough turkey to sink a battleship. That’s not counting all the other ‘things’ I managed to lay my hands on over the festive period. Thankfully I have come out the other end with not too much of a paunch and I still have all of my faculties.

That being said, I have the perfect post-Christmas recipe: something light and healthy to start the year off right which won’t break the bank after the season of excess, but most importantly a dish that tastes amazing. A frittata is basically an Italian omelette. It’s a lot thicker than the English equivalent thus can hold a lot more ingredients, making it perfect as a lighter main meal or even to have cold the next day for lunch.

For this recipe, you can get nearly all of the ingredients from the market. My version includes lovely fresh produce from the outdoor market: courgettes, spring onions, mint and the best free range eggs in Leicester from Barry Leader. I also picked up some pokey cheddar from Sherwin’s, who has a fantastic selection of artisan, regional and European cheeses. The peas were frozen, but feel free to use fresh when they come into season.
Ingredients (serves 3 – 4 as part of a main meal)
• 2 courgettes sliced
• 6 Large free range eggs
• 2 big or 3 small spring onions sliced
• 200g frozen peas soaked for a couple of minutes in water to thaw.
• About 8-12 fresh mint leaves chopped
• 100g good strong cheddar
• Salt and freshly ground pepper
• Olive oil for frying


1. In a deep oven proof frying pan add about 1 tbsp olive oil and fry the courgette slices for a few minutes until golden brown. Next add the spring onion and frozen peas. Twist in a few turns of the pepper mill and a pinch of salt. Lastly add the chopped mint.

2. Whisk the eggs until fully scrambled in a bowl then pour into the frying pan over the courgette mixture, stirring for a few seconds until evenly distributed.

3. Fry the frittata on a medium heat for about 3-5 minutes so the base cooks to a golden brown, it’s hard to tell at this stage what is happening underneath but if you use a spatula to gently lift the edge slightly you can see how it’s doing.

4. Once the base has taken on some colour, crumble the cheese over the top and finish the frittata under the grill until the cheese is golden and bubbling and the frittata is cooked through. If you unsure, test that a toothpick is dry when inserted into the centre of the frittata. To remove the frittata place a large board on top of the frying pan and tip it over completely and give it a shake to free it, then take your serving plate and place on top and flip again so the top of the frittata is facing upwards.

Serve with a simple salad; a crisp cos lettuce with a light olive oil, lemon juice and balsamic vinegar dressing would be ideal.