Courgette and pea frittata
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This tasty omelette is a great light lunch or dinner - or eat it cold at picnics. Serve with crusty bread for a filling meal.
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Prep time: 10 mins
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Cooking time: 15-20 mins
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Serves: 4-6
Ingredients
Fresh peas taste great, but otherwise use thawed frozen peas. This frittata also tastes delicious if mint is added instead of tarragon.
- 175g (6oz) freshly podded peas (about 450g in pod) or frozen, thawed
- 4tbsp mild and light olive oil
- 1 small onion, finely chopped
- 3 medium courgettes, trimmed and thinly sliced
- 8 large eggs, beaten
- 2tsp chopped fresh tarragon
- 2tbsp freshly chopped parsley
- 25g (1oz) freshly grated Parmesan cheese
- Salt and freshly ground black pepper
Method
- If using freshly podded peas, drop them into a small pan of boiling water, cook for 2 mins then drain.
- Heat a 23cm (9") non-stick frying pan and add the oil. Cook the onion for about 3-4 mins over a medium heat until softened then add the courgettes. Fry the courgettes for 5 mins or until they begin to soften. Meanwhile preheat the grill.
- Add the drained peas and herbs to the pan.
- Beat the eggs and season then pour over the vegetable. Reduce the heat and cook for about 5 mins or until the eggs are almost set. Carefully lift and edge of the frittata with a palette knife to check the underside which should be golden.
- Scatter the Parmesan cheese over the frittata and put under the grill for 1-2 mins or until just set and golden.
- Cut the frittata into wedges and serve warm or slide onto a plate and serve cold for a picnic with crusty bread.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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