Pea. Courgette & Couscous Frittata
The fresh vibrant flavours of pea and feta work so well with our Lemon, Mint & Parsley Couscous in this summery frittata. Adding couscous to a frittata gives a satisfying bite and it’s great for a light lunch or supper or cool and wrap up for picnics/lunchboxes. Feel free to add some extra soft herbs – dill and mint is nice.
Method
Prepare the couscous according to packet instructions.
Beat the eggs in a large bowl. Whisk in the milk, garlic, chilli flakes and parsley and season with salt and pepper.
Heat the oil over a medium heat in a medium size non-stick frying pan, add the courgette and onion and cook for 2-3 minutes. Stir through the peas.
Fluff up the couscous with a fork and stir into the egg mixture. Pour the mixture into the pan and scatter with the feta. Cook for about 10 minutes over a low-medium heat, giving the pan a gentle shake once in a while to prevent the bottom burning or sticking, until the bottom is golden and the eggs are just set. Place the frittata under a hot grill for 4-6 minutes to cook the top until golden and cooked through (or turn out onto a plate and slide gently back into the pan to cook the other side).
Cut into wedges and serve with a rocket side salad. Can be served hot, at room temperature or cold for lunch boxes.
Ingredients
- 1 packet of Ainsley Lemon, Mint & Parsley Couscous
- 6 eggs
- splash of milk
- 1 clove of garlic, minced
- pinch of chilli flakes (optional)
- handful of fresh parsley, finely chopped
- 1 tbsp olive oil
- 1 courgette, coarsely grated, squeezed of excess water
- 1 spring onion, finely sliced
- 150g frozen petit pois, defrosted
- 60g feta, crumbled
- sea salt and freshly ground black pepper
- rocket leaves, to serve