Pea. Courgette & Couscous Frittata
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ainsley-harriott.com.
Cooking tools:
- Grill
- Nonstick skillet
- Kitchen scale
- Mixing bowl
- Whisk
- Fork
- Plate
- Chef's knife
- Cutting board
- Grater
- Spatula
- Spoon
- Stove
- Measuring spoon
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
- freshly ground black pepper
- rocket leaves, to serve
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