Courgette, pea & pesto frittata

Courgette, pea & pesto frittata


  1. Place the potato slices in a pan of boiling water and cook for 10 minutes.
  2. Preheat the grill to a medium heat. Heat the oil in a 20cm non-stick frying pan over a
    medium heat and fry the onion and garlic for 3 minutes until soft.
  3. Add the courgettes to the pan, season and cook for a further 5 minutes until the courgettes
    are soft and lightly browned. Add the peas and drained potatoes.
  4. Whisk the eggs and pesto together, season with a little salt and black pepper, then pour over
    the vegetables. Tilt the pan to distribute the egg evenly and cook for 6-8 minutes until the
    base and edges are golden.
  5. Scatter with a little cheese and place under the grill for 5 minutes until the egg is golden and
    cooked through. Serve in wedges.

Recipes from

There's more recipes in every issue of Yours magazine out every fortnight on a Tuesday.



If you don't have peas or courgettes you can use any other vegetables you have to hand


1 large Maris Piper potato (350g), peeled & cut into 1cm slices
1 tbsp olive oil

1 onion, finely chopped

2 garlic cloves, crushed

1 large courgette, sliced thinly

150g frozen peas

5 medium British Lion eggs

2 tbsp pesto

2 heaped tsp grated cheese (Parmesan or Cheddar)


Time: 10 minutes
Serves: 4-6
Nutrition: n/a