Griddled courgette, pea & pesto frittata
3
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
You can use any veg you like to make this filling frittata - broad beans, spring onions and baby spinach all work well
Ingredients
Calorie controlled cooking spray
4 spray(s)
Courgette
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
Shallots
2 medium
Garlic
1 clove(s)
Dill, Fresh
1 teaspoon(s)
Salad leaves
1 portion(s)
Instructions
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.
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