"Frittatas are such quick and easy bites to have at any time of day. I love making and serving them cold for a picnic, as well as a mid-morning dish or even a light dinner. It is really great with goat’s cheese as well as tomatoes or olives, or even roasted vegetables."
Spinach and Feta Frittata
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Prep time: 5mins
Cook time: 25mins
Serves or Makes: 4
Recipe Card
ingredients
- 6 eggs, beaten
- 4 tbsp cream
- fresh dill, roughly chopped
- pinch of flaked sea salt
- grind of black pepper
- 1 tbsp sunflower oil
- 1/2 red onion, peeled and sliced
- large Handful of baby spinach
- 100 gram feta, cut into 1cm cubes
Method
Step 1
Preheat the oven to 180°c.
Step 2
In a bowl, mix the beaten eggs with the cream, dill, salt and pepper and set aside.
Step 3
Next, add the oil to a medium ovenproof frying pan, place it over medium heat, then add the onion and cook for 3 minutes until starting to soften.
Step 4
Add the spinach to the pan and stir until it starts to wilt, then add the feta cubes.
Step 5
Pour your egg mixture over the ingredients in the pan and gently stir everything together so it is all well distributed. Allow the frittata to cook on the hob for 1 minute until you see the edges start to firm up.
Step 6
Place it into the preheated oven for 20 minutes, or until just set in the centre.
Step 7
Remove the pan from the oven and leave to cool for a few minutes. Using gloves on the hot handle, turn it upside down to transfer the frittata onto a board or alternatively serve it straight from the pan. Cut into wedges, season again and then serve, or leave the frittata to cool and refrigerate until needed.