
Courgette & Feta Couscous Frittata
An easy and delicious frittata with summery flavours that’s made even more satisfying by the addition of our Ainsley Couscous. Great served warm with a side salad for lunch or a light dinner or delicious cold for lunch boxes or picnics.
Method
Line the air-fryer basket with parchment or use a non-stick tin. Spray with oil.
Prepare the couscous according to packet instructions and fluff with a fork.
Put the courgette in a clean tea towel and squeeze well to remove any excess water. Pat dry with kitchen paper.
Beat the eggs in a jug or bowl and whisk in the milk. Season with salt and black pepper. Stir in the chilli and lemon zest.
Put the courgette, spring onion, herbs and three quarters of the cheese in a large bowl and add the couscous. Stir in the egg mixture to combine. Immediately pour the mixture into the prepared air fryer basket/liner and spread out evenly with the back of a spoon. Air fry for 20-26 minutes at 180C or until golden and completely cooked through (check half-way through and if the top is becoming too dark cover with foil). Timings will depend on your air-fryer and what you have used as a liner – start at the lowest time and check every 2 minutes until completely cooked through.
Carefully lift out on to a board and allow to cool for a couple of minutes before cutting into wedges. Scatter with fresh mint leaves and the remaining feta. Serve warm with a side salad or cold for picnics.
Ingredients
- 1 x packet of Ainsley Couscous (Tomato & Chilli or Roasted Vegetable works well)
- 1 medium courgette, grated
- 5 eggs
- splash of milk
- 1 fresh red chilli, deseeded and chopped (optional)
- zest of 1 lemon
- 2 spring onions, finely sliced
- 1 tbsp chopped fresh parsley
- 1 tbsp of chopped mint leaves, plus extra to serve
- 80g feta, crumbled