Courgette, Potato & Mint Frittata Recipe

Introduction

This courgette, potato, and mint frittata is a light yet satisfying dish perfect for any meal of the day. Combining tender potatoes, fresh courgettes, and fragrant mint, it’s topped with melted cheese for a delicious finish.

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 for 6 minutes or until just cooked, then drain and set aside.
2. Step 2: Heat the olive oil in a large, deep, ovenproof frying pan and fry the courgettes for 4–5 minutes until golden.
3. Step 3: Add the cooked potatoes to the pan and fry with the courgettes for 1 minute.
4. Step 4: In a bowl, beat together the eggs and chopped mint, then season with salt and pepper.
5. Step 5: Pour the egg mixture into the frying pan and stir briefly to combine the ingredients.
6. Step 6: Cook over low heat for 5 minutes to let the eggs start to set.
7. Step 7: Crumble the cheese over the top and place the pan under a hot grill for 5 minutes, until the eggs are just set and the cheese is browned.
8. Step 8: Cut the frittata into wedges and serve warm.

Tips & Variations

• Use a non-stick, ovenproof frying pan to make flipping and serving easier.
• Try substituting mint with fresh basil or parsley for a different herb flavor.
• If you prefer a creamier texture, add a splash of milk to the beaten eggs before cooking.
• Leftover frittata can be served cold or reheated gently in the oven or microwave.

Storage

Store leftover frittata in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until warmed through, taking care not to overcook and dry it out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen courgettes for this recipe?

Yes, you can use frozen courgettes, but be sure to thaw and drain them well to remove excess moisture before frying to avoid a watery frittata.

What type of cheese works best in this frittata?

Cheddar and Caerphilly work wonderfully, but you can also try feta, goat cheese, or a mild mozzarella for different flavors and textures.

Courgette, Potato & Mint Frittata Recipe

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★★★★★

4.7 from 286 reviews

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

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Description

This courgette, potato & mint frittata is a delightful blend of tender potatoes, golden-fried courgettes, fresh mint, and melted cheddar cheese, perfect for a light lunch or dinner. Cooked on the stovetop and finished under the grill, it combines fresh ingredients with simple techniques for a flavorful, satisfying dish.

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Ingredients

Scale 1x2x3x

Vegetables

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

Others

• 1 tbsp olive oil
• 4 eggs
• 100g cheddar or Caerphilly cheese

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Instructions

1. Boil Potatoes: Place the sliced potatoes in a pot of boiling water and cook for 6 minutes or until just tender. Drain well and set aside to keep warm.
2. Fry Courgettes: Heat 1 tablespoon of olive oil in a large, deep, ovenproof frying pan over medium heat. Add the sliced courgettes and fry for 4 to 5 minutes until they turn golden and slightly softened.
3. Add Potatoes: Add the cooked potatoes to the frying pan with the courgettes and fry together for an additional 1 minute to combine the flavors.
4. Prepare Egg Mixture: In a bowl, beat the eggs with the roughly chopped mint leaves and season with salt and pepper to taste.
5. Cook Frittata Base: Pour the egg and mint mixture into the frying pan over the vegetables. Stir briefly to distribute ingredients evenly, then cook over low heat for 5 minutes without stirring, allowing the edges to set.
6. Add Cheese and Grill: Crumble the cheddar or Caerphilly cheese evenly on top of the frittata. Transfer the pan under a preheated hot grill and cook for 5 minutes, or until the eggs are fully set and the cheese has browned.
7. Serve: Remove the frittata from the grill, cut into wedges, and serve warm as a delicious meal or snack.

Notes

• Use an ovenproof frying pan to safely transfer the pan under the grill without needing to switch vessels.
• Adjust mint quantity based on preference for a fresher or subtler herb flavor.
• Cheese choice can be varied: Caerphilly offers a crumbly texture, while cheddar melts smoothly.
• For a vegetarian version, ensure cheese is free from animal rennet.
• To make the frittata lighter, you can reduce the amount of olive oil or use a non-stick pan.

• Prep Time: 10 minutes
• Cook Time: 16 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: British

Keywords: courgette frittata, potato frittata, mint frittata, quick vegetarian meal, ovenproof pan recipe, cheesy frittata