Pepper and courgette frittata

Pepper and courgette frittata
  • Serves: 2
  • Prep: 5mins
  • Cook: 7mins

Use any vegetables in this tasty microwave supper, suitable for vegetarians.


  • 1 medium courgette, trimmed
  • 1 yellow pepper, deseeded
  • 2 tsp vegetable oil
  • 2.5ml/1/2 tsp mixed dried herbs
  • salt and freshly ground black pepper
  • 4 large British Lion eggs
  • 25g/1oz cheddar cheese, grated


  1. Chop the courgette and pepper into small, even squares. Place in a micro-proof dish and add the oil, herbs and seasoning. Cover with an upturned plate and cook on HIGH for 3 mins.
  2. Beat the eggs together with 30ml/2tbsp water. Stir the vegetables, then add the eggs, cover with an upturned micro-proof plate and cook on HIGH for 1 min 30 secs. Stir well, pushing the cooked egg into the middle of the dish, shake to level.
  3. Cover with the plate and cook on HIGH for a further 2 mins. Leave to stand for 3 mins. Scatter over the cheese and microwave on HIGH for 1 min until the cheese is melted or, if liked, brown under a hot grill. Remove from the dish and cut into squares. Serve warm or cold.
Nutritional information, per serving:
Calories Carbs Protein Fat Saturates Salt
277 5.6g 21.6g 19.6g 6.2g 0.9g

Click on the stars to rate this recipe:

3.5 / 5 rating (36 votes)

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