Courgette and Pea Frittata

Courgette and Pea Frittata

Categories: Starters

Serves: 6 Preparation time: 10 mins Cooking time: 20 mins



  • 175g freshly podded peas (about 450g in pod)
  • 4 tbsp Filippo Berio Mild & Light Olive Oil
  • 1 small onion, finely chopped
  • 3 medium courgettes, trimmed and thinly sliced
  • 8 large eggs, beaten
  • 2 tsp chopped fresh tarragon
  • 2 tbsp chopped fresh parsley
  • 25g freshly grated Parmesan cheese


  1. Drop the peas into a small pan of boiling water and cook for 2 minutes then drain.
  2. Heat a 23cm non-stick frying pan and add the Filippo Berio Mild & Light Olive Oil. Cook the onion for about 3-4 minutes over a medium heat until softened then add the courgettes. Fry the courgettes for 5 minutes or until they begin to soften. Meanwhile, preheat the grill.
  3. Add the drained peas and herbs to the pan.
  4. Beat the eggs and season with salt and pepper and then pour over the vegetables. Reduce the heat and cook for about 5 minutes or until the eggs are almost set.
  5. Carefully lift an edge of the frittata with a palette knife to check the underside which should be golden.
  6. Scatter the Parmesan cheese over the frittata and put under the grill for 1-2 minutes or until just set and golden. Cut the frittata into wedges and serve warm or slide onto a plate and serve cold for a picnic with crusty bread.

Cooks tips

When fresh peas are available this is a great way to eat them, thawed frozen peas can always be substituted. This frittata also tastes delicious if mint is added instead of tarragon.

Cook with:

Mild & Light In Colour Olive Oil

This Olive Oil is a healthy substitute for other cooking oils. With its high smoke point it is the ideal choice for frying, stir-frying and baking. The light bouquet allows the natural flavour of food to come through.

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