Courgette and feta frittata
A soft, oven-finished omelette with courgette and salty feta – good warm or cold.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 4 people
- Vegetarian
Ingredients
Quantities adjust to the number of servings.
- Olive oil2 tbsp
- Courgette1
- Spring onions½ bunch
- Eggs8
- Feta100 g
- Saltto taste
- Ground black pepperto taste
- Bread4 slices
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
Heat the oven to 190 °C. Thinly slice the courgette and the spring onions.
In an ovenproof frying pan, fry the courgette in the oil with a pinch of salt over a medium heat for 5–6 minutes, until browned at the edges.
Beat the eggs with salt, pepper and most of the spring onion, pour over the courgette and crumble over the feta.
Cook over a low heat for 3–4 minutes until the bottom sets, then transfer to the oven for 10–12 minutes until the middle is just set.
Rest for 3 minutes, scatter with the rest of the spring onion and serve in wedges with bread.