It is National Picnic Week, and what better way to celebrate than with a deliciously light and fresh Courgette, Mint and Feta Frittata that will travel well to any picnic, and it’s even a good way to hide vegetables from fussy eaters.
Whether you call them courgettes or zucchinis, they are in season and in abundance at the moment and if your growing them in your garden, you are bound to have a huge crop of them in a couple of months. Probably more than you will know what to do with! Make courgette soup, sauté them for pasta dishes, stuff them and make this seasonally delicious frittata.
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There really is so much that can be done with the humble courgette, but sadly most people only ever experience them in a sad ‘pub grub’ vegetable lasagna or a can of ratatouille. Over the summer months we are going to show you some tasty ways to use up this versatile vegetable. We had the thought of people never really knowing how amazing they can be, or even worse, so many of them going to waste if they have taken over your garden.
Courgettes aren’t just tasty and versatile, but they are a great way to bulk out your meals because they have a high water content and they are low in calories. They are also a great source of vitamin A and C and they have more potassium than a banana. You may have guessed that courgettes are related to cucumbers, but they are also related to watermelons.
So, it’s National Picnic Week and the first half of the week has been glorious! Who wants to be sat inside eating at a table when you could be sitting on a blanket underneath a tree, trying to stop a rogue squirrel from stealing your sausage rolls. That’s what British summer time is all about – am I right?!
Frittatas are just perfect for picnics. They are ready in under 20 minutes, they are sturdy and you can practically throw anything in them. I added some peas in to this, because I had some left over from another recipe and you can never have too many green vegetables in a dish. Plus, peas and courgettes together are a big YES! Take a look at some other picnic ideas here.
I feel like it’s been a long time since I posted a recipe with feta in, and that just doesn’t sit right with me. It was a year ago that we were island hopping round Greece, or “Feta-Fest 2016” as we refer to it as, and what a great way to remember it by eating more feta.
Courgette, Mint and Feta Frittata
- 1 medium courgette, grated
- 4 shallots, diced
- 8 medium eggs
- 1 tbsp Milk
- 1 pinch Sea salt and black pepper
- 70 g Frozen peas
- 2 tbsp Mint leaves, chopped
- 60 g reduced fat feta
- Heat a little oil in an ovenproof pan and then add the courgette and shallots and gently cook for 3-4 minutes.
- In a large bowl, whisk the eggs, milk and salt and pepper together. Pour the egg mixture in to the pan and add the peas, half the mint and half the feta and give it a quick stir. Heat on the hob for 5 minutes and then sprinkle the rest of the feta and mint on top and put under a preheated grill for around 10 minutes, until the eggs are set.