Courgette, pea and pesto frittata

Courgette, pea and pesto frittata
  • Serves: 4
  • Prep: 10mins
  • Cook: 20mins


  • 1 large Maris Piper potato (350g), peeled & cut into 1cm slices
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 large courgette, sliced thinly
  • 150g frozen peas
  • 5 medium British Lion eggs
  • 2 tbsp pesto
  • 2 heaped tsp grated cheese (Parmesan or Cheddar)


  1. Place the potato slices in a pan of boiling water and cook for 10 minutes.
  2. Preheat the grill to a medium heat. Heat the oil in a 20cm non-stick frying pan over a medium heat and fry the onion and garlic for 3 minutes until soft.
  3. Add the courgettes to the pan, season and cook for a further 5 minutes until the courgettes are soft and lightly browned. Add the peas and drained potatoes.
  4. Whisk the eggs and pesto together, season with a little salt and black pepper, then pour over the vegetables. Tilt the pan to distribute the egg evenly and cook for 6-8 minutes until the base and edges are golden.
  5. Scatter with a little cheese and place under the grill for 5 minutes until the egg is golden and cooked through. Serve in wedges.

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