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