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Big Green Frittata

Difficulty to prepare: Easy

Servings: 1


  • 8 eggs

  • 4 medium courgettes, roughly grated

  • 1 bunch of spring onions chopped

  • 1 big handful of frozen peas

  • A pinch of cumin

  • 2 handfuls of fresh basil or parsley

  • 2 garlic cloves

  • A pinch of dried oregano or thyme

  • A big pinch of salt and black pepper

  • 1 tbsp of coconut oil, for frying

  • 1 handful of grated cheese


  • Whisk the eggs together in a large bowl, then mix in all the other ingredients except the coconut oil and cheese.

  • Choose a medium frying pan (that is grill friendly, no wooden handles!) and melt the coconut oil over a high heat. Swirl the pan to ensure the bottom is entirely coated.

  • When the coconut oil is hot, pour in the frittata mixture and set your grill to high.

  • Pop a lid on the pan, turn the heat down to medium and cook for 5-8 minutes until the base of the frittata is cooked and solid. Use a wooden spatula or tip the pan from side to side to test if the base is cooked, turning the heat down if you’re worried about burning.

  • Take the lid off, scatter the cheese on top and pop under the grill until the top is golden brown – which takes about a minute. To check if it is done, give the pan a shake – the frittata should be just cooked in the middle.

  • Remove the pan from the grill and allow to cool for 5 minutes, then, using a spatula to help, carefully edge the frittata out of the pan onto a chopping board and slice into four wedges to serve.

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