SPINACH AND FETA FRIT­TATA

Fast to cook and packed with pro­tein, this ver­sa­tile Ital­ian sta­ple ticks all the boxes. It’s a sim­ple and tasty dish – and a great op­tion for any meal of the day

Sunday Herald Sun - Stellar - - Class - by Donna Hay

“Packed with pro­tein, this ver­sa­tile Ital­ian sta­ple ticks all the boxes”

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 • • 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) mar­i­nated feta, drained and crum­bled • grated parme­san, to serve

Method

STEP 1 Pre­heat oven to 200°C. Heat the oil in a large, heavy­based oven­proof fry­ing pan over high heat. Add the leek and gar­lic and cook, stir­ring oc­ca­sion­ally, for 4–5 min­utes or un­til soft­ened. STEP 2 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. STEP 3 Cook in the oven for 18–20 min­utes or un­til cooked through. Sprin­kle with the parme­san to serve. Serves 4–6.

FOR MORE RECIPES AND IN­SPI­RA­TION, VISIT DONNAHAY.COM

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