Mediterranean leftover vegetable frittata

This one-pan dish is bursting with Greek-meets-Italian flavours and great for using leftover veg

By , 05 January 2017
Mediterranean leftover vegetable frittata
  • Ready in: 35 mins
  • Serves: 5
  • Price: £1.17 per serving
Nutritional Info
Each 272g serving contains
  • Cals 250
  • Fat 16
  • Sat Fat 5.7
  • Sugar 4.6
  • Salt 1.09
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 385kJ/92kcal.
  • 1 tbsp olive oil
  • 2 cloves garlic
  • 8 eggs
  • 2 tbsp water
  • 198g can sweetcorn
  • 380g can Asda Spinach Leaves in Water
  • 10 cherry tomatoes
  • 3 spring onions
  • 100g Asda Feta
  • 20g basil leaves
  • 200g Grower's Selection Leafy Salad
  • Grower's Selection Balsamic Dressing
  • crusty bread, to serve
  • Preheat the oven to 150C/130C Fan/Gas 2.

  • Heat 1tbsp olive oil on low in a medium-sized, ovenproof, nonstick pan. Gently fry 2 cloves garlic, finely chopped, for 2 mins until slightly golden.

  • Use a whisk to beat 8 eggs with 2tbsp water.

  • Add a 198g can sweetcorn, drained, a 380g can Asda Spinach Leaves in Water, drained and dried on kitchen roll, 10 cherry tomatoes, halved and 3 spring onions, finely sliced to the pan and gently pour the eggs over. Stir in 100g Asda Feta, crumbled, and 20g basil leaves, then bake in the oven for 25 mins or until the eggs have just set.

  • Serve with 200g Grower’s Selection Leafy Salad tossed in a little Grower’s Selection Balsamic Dressing (optional) and slices of crusty bread (optional) on the side.