- Pea, Spinach & Cheese Frittata.jpg (120.4 KiB) Viewed 664 times
Preparation Time: 10 minutes
Cooking time: 15 minutes
Serves: 6
If served as six portions, provides 159 cals, 10g fat (of which 3.5g saturates), 3g sugar and 0.6g salt per portion.
Ingredients
- 6 free-range eggs
- 100ml (4fl oz) semi-skimmed milk
- Salt and pepper
- 3 tsp olive oil
- 1 medium red onion, thinly sliced
- 1 clove garlic, finely chopped
- 100g (4oz) fresh spinach
- 100g (4oz) peas, fresh or frozen
- 50g (2oz) goat's cheese, broken into small pieces
Method
1. Pre-heat the grill. In a small bowl, add eggs and break down with a fork. Add milk and seasoning and stir.
2. In a non-stick oven-proof frying pan, add 2 tsp of the olive oil and cook the red onion until soft. Add the garlic and cook for another 2 minutes.
3. Add another 1 tsp of olive oil to the pan, turn the heat to high and add the spinach and peas. Cook until the spinach has wilted. Turn the heat down and spread the mixture out evenly to cover the base of the pan.
4. Pour over the egg mixture and dot with pieces of goat's cheese, the egg will start to set. Remove the pan from the hob and place the pan under the grill to cook the top of the frittata. It will take approximately 10 minutes until it starts to brown.
5. Remove from the grill and allow to cool.
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