06 Jun Spinach and Fetta frittata from Donna Hay
This veggie frittata is simple to make and great for a winter dinner for the whole family.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 leek, white part only, thinly sliced
- 2 cloves garlic, thinly sliced
- 8 eggs
- 1 cup (250ml) single cream
- sea salt and cracked black pepper
- 4 cups (80g) baby spinach leaves
- 1½ cups (225g) frozen broad beans, thawed and podded
- ¼ cup chopped dill
- 1 cup (200g) Persian feta, drained and crumbled
- finely grated parmesan, to serve
Method
- Preheat oven to 200°C. Heat the oil in a large heavy-based ovenproof frying pan over high heat. Add the leek and garlic and cook, stirring occasionally, for 4–5 minutes or until softened.
- Place the eggs, cream, salt and pepper in a jug and whisk to combine. Pour into the pan and top with the spinach, broad beans, dill and feta.
- Cook in the oven for 18–20 minutes or until cooked through. Sprinkle with the parmesan to serve. Serves 4–6
This frittata can be refrigerated for up to one day. It’s delicious served cold the next day!
Donna Hay’s new book Weeklight will be available from September but you can preorder * it and enter the competition for $10,000 of SMEG appliances
“Vegetables are at the forefront of nearly every recipe, with a few meat options thrown in, and there are lots of my all-time classics re-worked to include more goodness. This book is about using food to refuel and re-energise while nurturing ourselves with flavour. Super-fast meals to make you feel good.”
* The book will be in stock 23 September 2019.
