FETA FRITTATAS WITH CARROT AND CELERY SALAD

PREP TIME: 25 MINS

COOK TIME: 25 MINS

SERVES 2 (AS A LIGHT MEAL)

2 tsp olive oil

1 large leek, trimmed, washed,

thinly sliced

1 cup baby spinach leaves

3 x 60g eggs

2 Tbsp low-fat natural yoghurt 1/4 cup dill, chopped

30g reduced-fat feta, crumbled 1 clove garlic, crushed

Freshly ground black pepper Cooking spray

Carrot and celery salad

2 tsp balsamic vinegar

2 celery sticks, sliced

2 carrots, peeled into ribbons

using a vegetable peeler

1 very small red onion, thinly sliced 2 cos lettuce leaves, torn

into pieces

2 pitted Kalamata olives,

rinsed, halved 1 Preheat oven to 200°C (fan-forced). Place a 125ml

(1/2 cup) 6-hole muffin tin into oven to preheat.

2 Heat oil in a large non-stick frying pan over medium-high heat. Add the leek and cook for 4 minutes, stirring often, or until it starts to soften. Add the spinach and cook, stirring, for 1 minute or until the spinach wilts. Transfer to a plate and set aside to cool.

3 Whisk eggs and yoghurt in a large bowl. Stir in the dill, feta and garlic. Season with pepper. Stir in the leek and spinach mixture.

4 Remove muffin tin from the oven and spray four muffin holes with cooking spray. Carefully divide mix between four muffin holes. Bake for 15-18 minutes or until the frittatas are cooked and light golden brown. Set aside.

5 Meanwhile, to make salad, mix vinegar and 1-2 Tbsp water in a bowl, then toss with the celery, carrots, onion, lettuce and olives. Pile onto plates. Serve salad with frittatas.