Photo of Griddled courgette, pea & pesto frittata by WW

Griddled courgette, pea & pesto frittata

Points® value
Total Time
40 min
10 min
30 min
You can use any veg you like to make this filling frittata - broad beans, spring onions and baby spinach all work well


Calorie controlled cooking spray

4 spray(s)


3 medium

Egg, whole, raw

6 medium, raw

Skimmed Milk

100 ml

Medium Fat Soft Goat's Cheese

90 g

Peas, fresh or frozen

150 g

Reduced fat green pesto

30 g


2 medium


1 clove(s)

Dill, Fresh

1 teaspoon(s)

Salad leaves

1 portion(s)


  1. Lightly spritz a griddle pan with cooking spray, and place over a high heat. Griddle the courgette slices - in batches - for 1-2 minutes on each side until well charred. Set aside.
  2. In a large jug or bowl, whisk together the eggs, milk, goats cheese, 2 tbsp pesto and plenty of seasoning. Stir through the peas.
  3. Lightly spritz a nonstick oven-proof frying pan with the cooking spray. Add the shallots and cook for 3-4 minutes until softened, then add the garlic and cook for another minute.
  4. Lay half the courgettes on top of the shallots, then pour over the egg and pea mixture. Lay the remaining courgettes across the top then cook for 10-12 minutes, or until almost set. Meanwhile, preheat the grill to medium high.
  5. When the frittata is just beginning to set, pop it under the grill for 3-4 minutes until golden brown.
  6. To serve, allow to cool slightly then cut into 4 wedges. Garnish with a side salad and fresh dill.