Veggie and feta frittata
This little meal packs a load of good-for-you green vegetables in one hit. Plus it’s protein-rich thanks to the eggs, which makes it a really well-balanced dish.
Frittatas (or filled omelettes) are one of our favourite things to make as they’re so versatile, taste great hot or cold, and can be eaten for breakfast, lunch or dinner. Plus they’re good for taking to work as they’re totally transportable.
Try this to use up leftover vegetables. The veg can be blanched, steamed or stir-fried but it’s best if they’re just lightly cooked with a bit of crunch. Make sure your veg are finely chopped before they go into the frittata to make sure they distribute evenly, and help the frittata cook more easily.
Serves 2
You will need:
- 4 large eggs
- 1 tbsp milk of choice
- 2 cups (around 250g) lightly cooked and cooled green veg (we used spinach, peas, broccoli, courgette, spring onion), finely chopped
- 1 clove garlic, finely chopped
- 1/4 cup (40g) crumbled feta
- Pinch sea salt and black pepper
- 1 tbsp olive oil or rapeseed oil
Method:
- In a bowl, beat together the eggs and milk, then stir in the vegetables, garlic, feta and salt and pepper until everything is well combined.
- Heat a medium non-stick, ovenproof frying pan over a gentle heat, then heat the oil. Meanwhile, turn on your grill.
- Pour the egg mixture into the hot pan and cook the frittata for 8-10 minutes until the top of the frittata is almost set.
- Take the pan off the heat and put it straight under the grill for 3-4 minutes until the top is set and light golden brown and no runny egg remains*.
- Cut into wedges and serve. We love this with a big handful of watercress or rocket leaves.
*Alternatively, instead of putting it under the grill, place a large plate bigger than your pan on top of the pan, flip the whole thing over so that the omelette is turned out onto the plate, then carefully slide the frittata off the plate and back into the pan to cook the other side – for 3-4 minutes.
NOTES
Add a handful of chopped, fresh basil leaves or combination of mint and coriander to the mixture, or sprinkle some fresh herbs on top to season.
Try alternative leftover vegetables – use up what you have in your kitchen.
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