Feta and greens frittata
Last night’s dinner was a fridge raid feast comprising of leftover veg, feta and eggs which were coming up to their use by date. Frittatas are such a good way to avoid throwing away eggs. You can add pretty much any veg to this recipe but I can tell you that this combo works really well.
Feta and greens frittata
Last night’s dinner was a fridge raid feast comprising of leftover veg, feta and eggs which were coming up to their use by date. Frittatas are such a good way to avoid throwing away eggs. You can add pretty much any veg to this recipe but I can tell you that this combo works really well.
Open in Cookpad AppSteps
- 1
Prep the veg - finely chop the onions and garlic. Finely slice the leeks and mushrooms. Wilt the spinach by pouring boiling water over it and squeezing out all the liquid.
- 2
Heat 1 tbsp of oil in a frying pan over a medium heat. Fry the onion, garlic and leeks until soft. Add a little salt to help extract the moisture from the veg. Add the mushrooms and fry until starting to soften.
- 3
Add the chopped spinach, herbs and peas and season.
- 4
Crack the eggs into a jug and whisk lightly. Add the milk and crumble in the feta. Season and pour over the vegetables in the pan.
- 5
Reduce the heat to medium / low and simmer for 15 minutes to firm up. Finish it off by putting the pan under the grill for 5 minutes or until starting to turn golden brown. Enjoy a slice with a crisp green salad.
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