Feta, Mint & Courgette Frittata

3.3/5 rating (14 votes)
  • Serves: 4
  • Prep Time: 15 mins
  • Ready in: 20 mins
  • Difficulty: Very Easy
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Feta, Mint & Courgette Frittata

Quick, and fuss-free a Frittata is an egg-based classic brunch dish. Similar to an omelet or crustless quiche, the way you cook a frittata is what sets it apart.


  • 2 tbsp olive oil
  • 2 onions, peeled and very finely chopped
  • 2 cloves garlic, finely chopped
  • 1 large courgette, chopped into1cm pieces
  • 200g defrosted petit pois peas
  • 200g cooked potatoes, cut into 2cm cubes, skin on
  • 150g crumbled feta cheese
  • 2 tbsp fresh mint chopped finely 
  • 6 medium eggs
  • salt and freshly milled black pepper

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  • Pre-heat the oven to 200°C gas 6.
  • Heat the oil in a large non-stick frying pan, the add the onions, garlic and courgettes and cook for 10 minutes to soften.
  • Sprinkle over the peas, mint, cooked potatoes, feta cheese evenly.
  • Next, whisk the eggs together add salt, pepper.
  • Pour the eggs over the warm vegetables and cheese then bake in the pre heated oven for 15-20 minutes to cook the egg, but not overcooked of the frittata will soufflé.
  • Remove the pan from the oven, cover with foil and leave for 10 minutes to set.
  • Once cooled, chill well and slice.