Minted Potato, Pea and Courgette Frittata recipe

Preparation Time: 15 minutes | Cooking Time: 25 minutes

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


  1. 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.

  2. 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.

  3. 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.

You can add a little parsley to the eggs if you prefer in place of the mint. Recipe serves 4.

Recipe Details:

  • Author: Laura Young.
  • Published:

Add a Review or Comment: