Spinach, feta and mint frittata
Spinach, feta and mint frittata
Ingredients:
2 tsp oil 1 large onion, finely chopped
4 cups spinach (baby spinach works well)
8 eggs
4 tbsp milk or water
1 cup frozen peas, defrosted
50g reduced-fat feta cheese
1 handful mint leaves, finely chopped
Salt and pepper
How to make:
Preheat oven to 200°C. Grease and line a 20cm square baking tin.
Heat the oil in a frying-pan over a medium heat and add the onion. Cook for 2–3 minutes or until soft.
Add the spinach to the frying-pan for 30–60 seconds or until it wilts very slightly. Remove from the heat and allow to cool.
In a large mixing bowl, beat the eggs and add in the milk or water.
Add the remaining ingredients to the eggs, including the cooked onion and spinach, and stir through.
Pour into the prepared tin. Bake for 20–30 minutes or until set and golden brown.
Serve with a mixed green salad and chutney.
Adapt it
You can add so many different types of veggies to a frittata! Make the same recipe above and replace the peas with chopped cherry tomatoes or slices of courgette and use parsley instead of mint. Have a play around with different combinations of veggies and see how you get on!
