Phil Vickery's feta, mint and courgette frittata - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Phil Vickery’ s feta mint and courgette frittata By You Magazine - May 19, 2019 A great breakfast or brunch dish, this feta, mint and courgette frittata can be made the day before and gently reheated in a moderate oven or microwave. I tend to add watercress, but rocket and spinach also all work well. For a really healthy option you could add all three. I use a small amount of feta to give it a delicious kick. Tara Fisher SERVES 4 JUST £3.50 1 tbsp olive oil 2 onions, very finely chopped 2 garlic cloves, finely chopped 1 large courgette, chopped into 1cm pieces 200g frozen petits pois, defrosted 200g cooked potatoes, skin on, cut into 2cm cubes 100g feta cheese, crumbled 2 tbsp finely chopped fresh mint 1 small bunch of watercress, rocket or spinach (or all three), roughly chopped 6 medium eggs salt and freshly ground black pepper Preheat the oven to 200C/gas 6. 2. Heat the oil in a large, nonstick, ovenproof frying pan over a medium heat, then add the onions, garlic and courgette and cook for 10 minutes to soften. Sprinkle over the peas, cooked potatoes, feta, mint and watercress, rocket or spinach evenly. 3. Whisk the eggs together and season with salt (not too much as the cheese is quite salty) and pepper. Pour the eggs over the warm vegetables and cheese, then bake in the oven for 15-20 minutes to cook the egg. Do not overcook or the frittata will soufflé. 4. Remove the pan from the oven, cover with foil and leave for 10 minutes to set. Once cooled, chill well. BUY THE BOOK WITH 20 PER CENT OFF Save Money Good Diet by Phil Vickery will be published by Kyle Books on 30 May, price £14.99. As well as brilliant recipes, there’s useful advice on eating healthily on a budget from nutrition therapist Ian Marber and every dish comes with a full nutrition breakdown. To order a copy for £11.99 until 2 June, visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved