Courgette, Potato & Mint Frittata Recipe

Introduction

This courgette, potato, and mint frittata is a light, flavorful dish perfect for any meal of the day. Combining tender potatoes, fresh courgettes, and fragrant mint with melted cheddar creates a satisfying and easy-to-make frittata that the whole family will enjoy.

Ingredients

• 2 medium potatoes, sliced
• 1 tbsp olive oil
• 1 medium courgette, sliced
• 4 eggs
• Handful of mint leaves, roughly chopped
• 100g cheddar or Caerphilly cheese

Instructions

1. Step 1: Boil the sliced potatoes in a pot of water for about 6 minutes, or until just cooked. Drain well and set aside.
2. Step 2: Heat the olive oil in a large, deep, ovenproof frying pan over medium heat. Add the sliced courgettes and fry for 4 to 5 minutes until golden.
3. Step 3: Add the drained potatoes to the frying pan with the courgettes and cook together for 1 minute, stirring gently.
4. Step 4: In a bowl, beat the eggs with the chopped mint and season with salt and pepper to taste.
5. Step 5: Pour the egg mixture evenly over the vegetables in the pan. Stir briefly to distribute everything, then cook on low heat for 5 minutes, allowing the eggs to start setting.
6. Step 6: Crumble the cheese over the top and place the pan under a hot grill for about 5 minutes, until the eggs are fully set and the cheese is golden and bubbly.
7. Step 7: Remove from the grill, let it sit for a minute, then cut into wedges and serve warm.

Tips & Variations

• For a richer flavor, try using a mix of goat cheese and cheddar instead of just cheddar.
• If you don’t have mint, fresh basil or parsley can be a great substitute for a different herbal note.
• Use a non-stick ovenproof pan to prevent the frittata from sticking and make serving easier.
• Add a finely chopped onion or a garlic clove along with the courgettes for extra aroma.

Storage

Store any leftover frittata in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave until warmed through. It also tastes great cold as a snack or in a packed lunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen courgettes or potatoes for this frittata?

Fresh courgettes and potatoes are recommended for the best texture, but you can use frozen if fresh is not available. Make sure to thaw and drain frozen vegetables well to avoid excess moisture.

Is this frittata suitable for a vegetarian diet?

Yes, this recipe contains no meat and is fully suitable for vegetarians. Just be sure to use vegetarian-friendly cheese if needed.

Courgette, Potato & Mint Frittata Recipe

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★★★★★

4.9 from 110 reviews

• Author: Ethan
• Total Time: 26 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A delicious and light frittata combining tender potatoes, golden courgettes, fresh mint, and melted cheddar cheese, perfect for a wholesome breakfast or light lunch.

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Ingredients

Scale 1x2x3x

Vegetables

• 2 medium potatoes, sliced
• 1 medium courgette, sliced
• Handful mint leaves, roughly chopped

Dairy & Eggs

• 4 eggs
• 100g cheddar or Caerphilly cheese

Other

• 1 tbsp olive oil
• Salt and pepper, to season

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Instructions

1. Boil the potatoes: Place the sliced potatoes in boiling water and cook for 6 minutes or until just tender. Drain and set aside to keep warm.
2. Fry the courgettes: Heat the olive oil in a large, deep, ovenproof frying pan over medium heat. Add the sliced courgettes and fry for 4-5 minutes until they turn golden and slightly soft.
3. Add the potatoes: Tip the boiled potatoes into the pan with the courgettes and fry together for 1 minute to combine flavors and heat through.
4. Prepare the egg mixture: In a bowl, beat the eggs together with the chopped mint leaves. Season with salt and freshly ground black pepper to taste.
5. Cook the frittata base: Pour the egg and mint mixture evenly over the vegetables in the frying pan. Stir briefly to distribute the ingredients, then cook over low heat for 5 minutes, allowing the eggs to start setting.
6. Add cheese and grill: Crumble the cheddar or Caerphilly cheese evenly over the top of the frittata. Place the pan under a hot grill for 5 minutes, or until the eggs are fully set and the cheese is golden brown and bubbling.
7. Serve: Remove from the grill, cut the frittata into wedges, and serve warm as a satisfying meal.

Notes

• You can substitute the cheddar cheese with any semi-hard cheese such as Gruyère or mozzarella.
• Ensure to use an ovenproof frying pan to safely transfer the dish under the grill.
• For extra flavor, add diced onions or garlic when frying the courgettes.
• This frittata can be served hot or cold and makes excellent leftovers.
• Adjust seasoning as needed, especially after adding the cheese, since cheese adds saltiness.

• Prep Time: 10 minutes
• Cook Time: 16 minutes
• Category: Breakfast
• Method: Frying
• Cuisine: British

Keywords: frittata, courgette, potato, mint, cheddar cheese, breakfast, vegetarian, easy recipe