Italy
Spinach & feta frittata
A thick, shareable omelette with a leafy side salad.
- Preparation
- 10 min
- Cooking
- 25 min
- servings
- 2
Ingredients
- 4 eggs
- 150 g spinach
- 60 g vegetarian feta (microbial rennet)
Ingredients
2 servings
- 4 eggs
- 150 g spinach
- 60 g vegetarian feta (microbial rennet)
- 1 small onion
- 1 tbsp olive oil
- 100 g salad leaves
- 1 tsp lemon juice
- 1 pinch black pepper
Let’s cook
- Heat the oven to 180°C. Chop onion and soften in oil for 5 minutes in a 20 cm ovenproof frying pan.
- Add spinach and wilt for 3 minutes. Let excess water evaporate.
- Beat eggs with pepper and crumbled feta. Pour into the pan and cook on low heat for 2 minutes, then bake for 10–12 minutes until the centre is set.
- Serve with salad leaves dressed with lemon. Take care: the pan handle stays very hot.
Times are approximate: adjust cooking to your equipment and check ingredient labels for allergens.