Courgette and Pea Frittata with Feta

• 400 gcourgettes, coarsely grated
• 8eggs
• 120gfeta, crumbled
• 15gmint, leaves finely chopped
• 30 mllemon juice
• 3 tbspolive oil
• 4spring onions, sliced
• 150gfrozen peas, defrosted
• fine salt
• black pepper
• 250 gcherry tomatoes, halved
• 70grocket
• 4slices crusty bread, about 50 g each
• Finely grated lemon zest (2 g)

Method

1. 1Toss the grated courgette with half a teaspoon of salt in a sieve and leave it for 5 minutes until it looks wet, then squeeze it hard in your hands until no more water runs out. Wet courgette makes a watery frittata, so squeeze harder than feels reasonable.
2. 2Beat the eggs in a large bowl with half the feta, the mint, the lemon zest, a pinch of salt and plenty of black pepper. Heat the grill to high.
3. 3Heat 2 tablespoons of the olive oil in a 24cm ovenproof frying pan over a medium heat. Cook the spring onions for 1 minute until soft, then add the courgette and cook for 4 minutes until dry and starting to turn golden. Stir in the peas.
4. 4Pour in the eggs, give the pan one gentle stir so the vegetables are spread through, then turn the heat to low. Cook for 7 minutes until the edges are set and the base is golden when you lift it with a spatula, with the centre still wobbly.
5. 5Scatter the rest of the feta over the top and put the pan under the grill for 3 minutes until the frittata is puffed, golden and just set in the middle. Leave it in the pan for 5 minutes so the centre finishes setting and it comes out in clean wedges.
6. 6Toss the cherry tomatoes and rocket with the lemon juice, the last tablespoon of olive oil and a pinch of salt. Cut the frittata into wedges and serve with the salad and the bread.

Per serving

kcal

546

protein

28.4g

fibre

6.3g

carbs

43.4g

fat

29.7g