Dr Mobeus
Spinach and Feta Frittata
A frittata is the ultimate throw-it-together meal. Eggs are still one of the cheapest proteins around, and a small amount of feta goes a long way when it comes to flavour. This one bakes in the oven so you do not have to stand at the stove flipping anything. At 60p a portion it makes a brilliant weeknight dinner or a make-ahead lunch you can eat cold the next day.
The beauty of a frittata is its flexibility. Got leftover cooked potatoes? Chuck them in. A sad pepper in the fridge? Dice it up and add it to the onion stage. The base recipe is solid on its own, but it happily absorbs whatever needs using up.
Spinach and Feta Frittata
Ingredients
Method
- Preheat the oven to 180C. Lightly oil a medium ovenproof frying pan or baking dish.
- Heat 1 tbsp olive oil in the pan over medium heat. Add the onion and cook for 5 minutes until soft.
- Add the spinach and stir for 2 minutes until wilted. Remove from heat.
- In a bowl, beat the eggs with salt and pepper. Stir in the wilted spinach, onion and crumbled feta.
- Pour the mixture back into the pan and smooth the top. Bake for 15 to 18 minutes until set and golden.
- Cut into wedges and serve warm or cold.
Tips and Variations
Let the frittata cool for 5 minutes before slicing – it holds together much better. Cold leftovers are brilliant in a sandwich with a smear of mayo. Swap feta for 40g of any hard cheese if that is what you have – cheddar works well and costs about the same.
