If you've been following me for a while, you'll know I'm rather fond of a good frittata. I love having one in the fridge, ready to slice whenever I need something simple for breakfast, lunch or dinner.
This version is particularly lovely for spring, combining courgettes and peas with mint, lemon zest and feta. The addition of cottage cheese gives the eggs a lovely texture, making the frittata soft and satisfying without feeling too heavy.
I make this in an oven-safe skillet, which means everything comes together in one pan before going straight into the oven. It's a simple way to prepare a meal with very little washing up, and you can easily adapt it with different vegetables depending on what you have available.
Enjoy a slice straight from the oven, serve it with a simple green salad for lunch, or keep a few portions in the fridge for an easy breakfast during the week. It's equally delicious cold or at room temperature.
Ingredients
8 large eggs
2 medium courgettes (approximately 300g)
100g frozen peas
100g cottage cheese
75–100g feta, crumbled
2 garlic cloves, finely minced
2 tbsp fresh mint, finely chopped
1 tsp lemon zest
1 tbsp extra virgin olive oil
¼ tsp chilli flakes, optional
Salt and freshly ground black pepper
To finish
Extra fresh mint
Pinch of sumac, optional
Method
Preheat the oven to 180°C fan / 200°C conventional. Using a mandoline, slice the courgettes into rounds approximately 3–4mm thick.
Heat the olive oil in a 26cm oven-safe skillet over medium heat. Add the courgettes and cook for 3–4 minutes, turning occasionally, until beginning to soften and develop a little colour.
Add the garlic and chilli flakes, if using, and cook for another 30–60 seconds until fragrant. Add the frozen peas and cook for a further 2–3 minutes, stirring gently until heated through. Spread the vegetables evenly across the base of the skillet.
In a mixing bowl, whisk together the eggs, cottage cheese, chopped mint, lemon zest and a little salt and freshly ground black pepper.
Scatter the crumbled feta evenly over the courgette and pea mixture, then pour over the egg mixture, distributing it evenly around the vegetables. Allow to cook over low heat for 2–3 minutes, until the edges just begin to set.
Transfer the skillet to the oven and bake for approximately 15–20 minutes, until the frittata is puffed, lightly golden and just set in the centre. Cooking time will depend on the depth of your skillet.
Allow to rest for 5–10 minutes before slicing. Finish with extra fresh mint and a little sumac, if desired.
Meal prep & storage
This frittata is ideal for making ahead, and I often find having a few slices ready in the fridge makes putting together breakfast or lunch that little bit easier.
Refrigerate: Store in an airtight container in the fridge for up to 4 days.
Freeze: Freeze individual slices, separated with baking paper, for up to 2 months for best quality.
Defrost: Leave overnight in the fridge before reheating.
Reheat: Warm in the oven or microwave until piping hot, or enjoy cold or at room temperature.
A little more ease in the kitchen
Simple recipes like this are exactly why I created my Mindful Meal Prep System. Preparing a few versatile dishes ahead of time gives you more options throughout the week, whether you need a quick breakfast, an easy lunch or something simple for dinner.
It's about finding a flexible rhythm in the kitchen that makes nourishing yourself feel easier, without having to prepare every meal from scratch.
If you'd like a more flexible approach to meal prep, you can explore the Mindful Meal Prep System here.