Spinach frittata

Spinach frittata

A quick and easy recipe that’s perfect for a lighter meal on a hot summer day.

By , 21 September 2015
Spinach frittata
  • Ready in: 30 mins
  • Serves: 4
  • Price: £1.00 per serving
Nutritional Info
Each 176g serving contains
  • Fat 17
  • Sat Fat 5.4
  • Sugar 4
  • Salt 0.9
  • Cals 233
of your reference intake.
Typical energy values per 100g: 555kJ/132kcal.
  • 2 tsp olive oil
  • 180g bag baby spinach
  • 15g butter
  • 1 red pepper, de-seeded and chopped
  • 3 sun-dried tomatoes, chopped
  • 6 lightly beaten free-range mixed weight eggs
  • Parmesan, to serve
  • Heat 1 tsp olive oil in a non-stick frying pan, add spinach and cook until it wilts. Put in a colander and press to remove excess water. Chop roughly.

  • Melt butter in the pan with olive oil and cook the red pepper for 3-4 minutes. Add sun-dried tomatoes, the spinach and eggs.

  • Season to taste and cook over a very low heat for 15 minutes, without stirring. The egg should be almost set, but moist on top. Put under a pre-heated grill to set the top.

  • Sprinkle on grated Parmesan to serve.