Courgette, Mint, Feta and Chilli Frittata
The combination of mint, chilli and lime is one of my all-time favourites - there's just something so vibrant and refreshing about them all together! So when you put them all in a big frittata with the added bonus of creamy, salty feta and tender, juicy courgette and you're onto a real winner...
I like making this dish on a weekend for brunch but it's also a fantastic midweek meal as you can get it on the table in around 15 minutes. Usually, I like to serve it alongside a handful of salad dressed with good quality olive oil and balsamic vinegar but, if you wanted to go all out, it is truly spectacular with chips!
Courgette, Mint, Feta and Chilli Frittata
Serves 4
2 medium courgettes
Handful fresh mint leaves, finely chopped
1 red onion, finely chopped
1 red chilli, ½ finely chopped, ½ thinly sliced
1 lime, juice only
Olive oil
8 medium free-range eggs
Good pinch cayenne pepper
60g feta
Grate the courgettes into a bowl. Add the mint, onion and the chopped ½ chilli to the courgettes. Season well.
Heat a large frying pan with a little olive oil and add the courgette, mint and onion mixture. Fry for 5 minutes until softened and then squeeze over the lime juice.
Heat the grill to high. Beat the eggs in a bowl with the cayenne pepper and a little seasoning. Crumble the feta, then stir about two-thirds into the eggs. Pour into the pan, letting the egg flow evenly through the courgette mixture. Cook for 4-5 minutes until the egg begins to just set on the base, then put under the hot grill and cook until just cooked through and golden.
Scatter the remaining feta over the frittata with the reserved mint leaves and the sliced fresh red chilli, if you like. Take the pan to the table and cut into 4 to serve.
I like making this dish on a weekend for brunch but it's also a fantastic midweek meal as you can get it on the table in around 15 minutes. Usually, I like to serve it alongside a handful of salad dressed with good quality olive oil and balsamic vinegar but, if you wanted to go all out, it is truly spectacular with chips!
Courgette, Mint, Feta and Chilli Frittata
Serves 42 medium courgettes
Handful fresh mint leaves, finely chopped
1 red onion, finely chopped
1 red chilli, ½ finely chopped, ½ thinly sliced
1 lime, juice only
Olive oil
8 medium free-range eggs
Good pinch cayenne pepper
60g feta
Grate the courgettes into a bowl. Add the mint, onion and the chopped ½ chilli to the courgettes. Season well.
Heat a large frying pan with a little olive oil and add the courgette, mint and onion mixture. Fry for 5 minutes until softened and then squeeze over the lime juice.
Heat the grill to high. Beat the eggs in a bowl with the cayenne pepper and a little seasoning. Crumble the feta, then stir about two-thirds into the eggs. Pour into the pan, letting the egg flow evenly through the courgette mixture. Cook for 4-5 minutes until the egg begins to just set on the base, then put under the hot grill and cook until just cooked through and golden.
Scatter the remaining feta over the frittata with the reserved mint leaves and the sliced fresh red chilli, if you like. Take the pan to the table and cut into 4 to serve.
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