Courgettes, cooked potatoes and peas bulk out this minted frittata - topped with cheddar cheese, this dish makes for a delicious midweek dinner but is also delicious cut into wedges for lunch.
- 2 medium potatoes
- 1 courgette
- 50g petit pois, fresh, or if frozen blanched for 2 minutes and drained
- 4 eggs
- Small handful fresh mint leaves
- Salt and black pepper
- 100g cheddar cheese, grated
Thinly slice the potatoes. Put into a pan of cold water, bring to the boil and cook for 6-7 minutes or until just cooked. Drain really well.
Slice the courgette. Heat a little oil in a large frying pan, then add the courgette. Fry for 4-5 minutes or until softened, then add the potato and fry for a minute or two.
Finely chop the mint. Whisk together the eggs, mint, salt and pepper. Pour over the veggies, then cook for 5 minutes. Sprinkle the cheese on top, then pop the pan under a hot grill for 5 minutes or until the eggs are set and the cheese melted and golden.