Courgette, potato & mint frittata

A great supper idea, perfect for all the family

  • Prep:5 mins
    Cook:20 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 546
  • fat 37g
  • saturates 15g
  • carbs 23g
  • sugars 2g
  • fibre 2g
  • protein 32g
  • salt 1.37g


  • 2 medium potatoes, sliced
  • 1 tbsp olive oil
  • 1 medium courgettes, sliced
  • 4 eggs
  • handful mint leaves, roughly chopped
  • 100g cheddar or Caerphilly


  1. Boil the potatoes for 6 mins or until just cooked, then drain and set aside. Heat the oil in a large, deep, ovenproof frying pan and fry the courgettes for 4-5 mins until golden. Tip in the potatoes and fry for 1 min with the courgettes.

  2. In a bowl, beat together the eggs and mint, then season. Pour into the frying pan and stir briefly. Cook for 5 mins over low heat. Crumble over the cheese and finish under a hot grill for 5 mins, until the eggs are just set and the cheese is browned. Cut into wedges and serve.

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