Courgette and feta frittata

A quick, easy and delicious vegetarian option the whole family will love – perfect for those long summer nights!

  • 15 mins cooking
  • Serves 8
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Courgette and feta frittata
  • 6 courgettes
  • 1 teaspoon salt
  • 8 eggs
  • 200 gram feta, crumbled
  • 1/4 cup chopped mint
  • freshly ground black pepper


Courgette and feta frittata
  • 1
    Top and tail courgettes and grate the flesh into a colander. Sprinkle with salt and leave for 15 minutes, then press out as much liquid as possible.
  • 2
    Whisk eggs together in a bowl and crumble over two thirds of the feta. Mix in the courgettes and all but 2 teaspoons of the mint.
  • 3
    Heat a 28cm frying pan over a medium heat and grease with a little butter or oil. Pour in the mixture, grind over black pepper and cook until almost set on top.
  • 4
    Place frittata under a hot grill until the top is just set.
  • 5
    Turn frittata out onto a plate and garnish with reserved feta and mint. Serve with salad.

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