Courgette, pea and mint frittata

Plan a week with Italian dishes

Let's cook

1. Heat the oven to 180C (160C fan). You need a non stick frying pan about 24cm across that can go in the oven (no plastic handle).
2. Warm the olive oil in the pan on a medium high heat. Add the courgettes and fry for 6 to 8 minutes, turning, until soft and golden in places. Add the spring onions and peas and cook for 2 minutes more.
3. Meanwhile, crack the eggs into a large bowl. Add the cheese, lemon zest, mint, salt and pepper, and beat with a fork until well mixed.
4. Turn the heat to low. Spread the vegetables evenly in the pan and pour in the eggs. Cook without stirring for 4 to 5 minutes, until the edges are set and the bottom is light golden. Lift an edge with a spatula to check.
5. Move the pan to the oven and bake for 10 to 12 minutes, until the middle is just set: it should wobble only very slightly when you shake the pan, and no liquid egg runs out when you press the centre.
6. Rest for 5 minutes, then run a spatula around the edge and slide it onto a board. Cut into wedges and serve warm or at room temperature with the rocket.

Tips

• Low heat on the hob is key: a fierce flame makes the bottom tough before the top cooks.
• Use a hand cloth or oven glove on the pan handle after it comes out of the oven: it stays hot for a long time.
• Leftover frittata keeps for 2 days in the fridge and makes a good cold packed lunch.

Swaps

• Dairy free: leave out the cheese and add an extra pinch of salt.
• Other vegetables: use cooked new potatoes, spinach or roast peppers instead of courgette.
• Traditional Parmigiano Reggiano also works, but it is made with animal rennet, so it is not vegetarian.

More in the Italian meal plan

Our own recipe. The photograph is AI-generated.