Broad bean, mint & feta salad
A light salad full of good-for-you greens, and made more filling with couscous
Courgette, potato & mint frittata
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2medium potatoessliced
- 1 tbsp olive oil
- 1medium courgettessliced
- 4 eggs
- handful mintleaves, roughly chopped
- 100g cheddaror Caerphilly
Nutrition: per serving
- kcal546
- fat37g
- saturates15g
- carbs23g
- sugars2g
- fibre2g
- protein32g
- salt1.37glow
Method
step 1
Boil the potatoes for 6 mins or until just cooked, then drain and set aside. Heat the oil in a large, deep, ovenproof frying pan and fry the courgettes for 4-5 mins until golden. Tip in the potatoes and fry for 1 min with the courgettes.
step 2
In a bowl, beat together the eggs and mint, then season. Pour into the frying pan and stir briefly. Cook for 5 mins over low heat. Crumble over the cheese and finish under a hot grill for 5 mins, until the eggs are just set and the cheese is browned. Cut into wedges and serve.
