Recipes
Spinach frittata
A quick and easy recipe that’s perfect for a lighter meal on a hot summer day.
A quick and easy recipe that’s perfect for a lighter meal on a hot summer day.
(2 votes)
Cook: 30 Mins
Serves: 4
Price: £1.00 per serving
Nutritional Information
Each 176g serving contains
Energy
977kj
233kcal
977kj
233kcal
12%
Fat
17g
17g
Med
25%
25%
Saturates
5.4g
5.4g
Med
27%
27%
Sugars
4g
4g
Low
4%
4%
Salt
0.9g
0.9g
Med
15%
15%
of your reference intake.
Typical energy values per 100g:
555kj/133kcal
Typical energy values per 100g:
555kj/133kcal
Ingredients
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
Method
1
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.
2
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.
3
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.
4
Sprinkle on grated Parmesan to serve.