Breakfast recipe
Oven-baked breakfast frittata squares with courgette, peas, cherry tomatoes, feta, and mint.
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Ingredients
medium ovenproof frying pan, mixing bowl, whisk, grater, knife, chopping board, clean tea towel
Method
Heat the oven to 200C/180C fan. Coarsely grate the courgettes, squeeze out the extra water in a clean tea towel, halve the cherry tomatoes, crumble the feta cheese, and roughly chop the fresh mint.
Heat 1 tablespoon olive oil in a medium ovenproof frying pan over a medium heat. Add the grated courgettes, frozen peas, and a pinch of salt, then cook for 4 to 5 minutes until the courgette looks glossy and the peas are hot.
Whisk the eggs with the wholegrain mustard, half the chopped mint, a pinch of salt, and a little black pepper until the yolks and whites are fully combined.
Pour the egg mixture over the courgettes and peas. Scatter over the feta cheese and cherry tomatoes, drizzle with the remaining 0.5 tablespoon olive oil, then bake for 16 to 18 minutes until puffed, golden at the edges, and just set in the centre.
If the middle wobbles like liquid, give it another 2 minutes before slicing.
Rest for 5 minutes, then cut into squares. Scatter with the remaining mint and serve warm, or cool fully for breakfast boxes.
