Spinach and feta frittata

Tue, 9 August 2016

If you're inspired by all the Olympic athletes then we're helping to fuel your fitness fire as former Olympian Derval O'Rourke joins us to whip up a healthy spinach and feta frittata.

SERVES 2

SPINACH & FETA FRITTATA

PREP TIME: 5 MIN COOK TIME: 15 MIN

6 eggs
50g feta, diced 4 tbsp milk
a handful of basil leaves, torn
salt and pepper 1 tbsp butter
½ onion, finely chopped a handful of baby
spinach leaves

This frittata tastes delicious at any time of day. It's perfect for lunch – but if you want to serve it with toasted pitta and a side salad, it becomes a lovely light dinner. I sometimes have it as a leisurely weekend breakfast too. You don't need to fuss too much about the ingredients. If you don't have baby spinach leaves, frozen spinach works well. Frittatas really are endlessly adaptable.

METHOD

Preheat the grill to a high heat.

Lightly beat the eggs, feta, milk and basil in a medium bowl. Season well.

Heat the butter in a large ovenproof frying pan over a medium-high heat. Cook the onion and spinach for about 5 minutes.

Reduce to a low heat and pour the eggs into the pan. Do not stir the eggs: just allow them to cook gently for about 10 minutes.

When the frittata is softly set and golden underneath, remove the pan from the heat. Place the pan under the grill for a few minutes and cook until the top of the frittata is set and golden.

Cut the frittata into slices and serve on warmed plates.