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Greek courgette frittata with mint and feta

A soft, fragrant frittata as made on the Greek islands.

  • 20 min
  • 1 serving
  • Vegetarian
  • Greek cuisine
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Greek courgette frittata with mint and feta

Per serving

Calories
351 kcal
Protein
25.8 g
Carbohydrates
7.6 g
Fat
24.2 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Eggs2
  • Egg whites66 g
  • Zucchini150 g
  • Feta25 g
  • Mint3 g
  • Spring onions1
  • Extra virgin olive oil2 teaspoons
  • Black pepperto taste

Contains: lactose, eggs,

In season: May – September

Method

  1. Wash and trim the courgettes and grate them on the coarse side of the grater; squeeze them in your hands to remove the water; thinly slice the spring onion.
  2. Heat the oil in a non-stick frying pan about 20 cm wide over a medium heat and fry the courgettes and spring onion for 5 minutes, stirring, until dry and lightly golden.
  3. Meanwhile, chop the mint and beat it with the eggs, egg whites and a grind of black pepper.
  4. Pour the eggs over the courgettes, spread them evenly and crumble the feta on top.
  5. Cover and cook over a low heat for 8 minutes, until the frittata is set on top too and comes away from the sides; serve it warm, in wedges.

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