Phil Vickery’s feta, mint and courgette frittata

A great breakfast or brunch dish, this feta, mint and courgette frittata can be made the day before and gently reheated in a moderate oven or microwave. I tend to add watercress, but rocket and spinach also all work well. For a really healthy option you could add all three. I use a small amount of feta to give it a delicious kick.

Tara Fisher

SERVES 4
JUST £3.50

1 tbsp olive oil
2 onions, very finely chopped
2 garlic cloves, finely chopped
1 large courgette, chopped into 1cm pieces
200g frozen petits pois, defrosted
200g cooked potatoes, skin on, cut into 2cm cubes
100g feta cheese, crumbled
2 tbsp finely chopped fresh mint
1 small bunch of watercress, rocket or spinach (or all three), roughly chopped
6 medium eggs
salt and freshly ground black pepper

  1. Preheat the oven to 200C/gas 6. 

2. Heat the oil in a large, nonstick, ovenproof frying pan over a medium heat, then add the onions, garlic and courgette and cook for 10 minutes to soften. Sprinkle over the peas, cooked potatoes, feta, mint and watercress, rocket or spinach evenly. 

3. Whisk the eggs together and season with salt (not too much as the cheese is quite salty) and pepper. Pour the eggs over the warm vegetables and cheese, then bake in the oven for 15-20 minutes to cook the egg. Do not overcook or the frittata will soufflé. 

4. Remove the pan from the oven, cover with foil and leave for 10 minutes to set. Once cooled, chill well.

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