Spinach, Onion and Feta Frittata
Course: Lunch, DinnerCuisine: ItalianDifficulty: Medium
Servings
1
servingsPrep time
10
minutesCooking time
20
minutesTotal time
30
minutesUsing a collapsible cake tin is a trick that helps make this frittata bake higher than the norm, and it looks great when served.
Ingredients
2–3 tablespoons olive oil
1 red onion, diced
2 cloves garlic, crushed and chopped
250 bag bag spinach, tough stalks removed and roughly chopped
10 eggs
3/4 cup cream
200 g feta, crumbled
1 teaspoon dried dill
¼ cup roughly chopped fresh mint
Salt and freshly ground black pepper
Directions
- Preheat the oven to 180°C. Line a 22cm cake pan with baking paper or if using a spring form pan then line with foil and spray/brush with oil.
- In a large frying pan, heat the oil and gently cook the onion and garlic for 12-15 minutes until tender.
- Add the spinach to the pan, increase the heat and cook untill wilted and excess liquid has evaporated.
- In a bowl beat the eggs and cream until combined. Mix in the feta, dill and mint along with the spinach and onion. Season with salt and pepper.
- Pour the mixture into the prepared cake pan and bake for 20-25 minutes, until the centre is just set.
- Serve warm or at room temperature with chutney or garlic yoghurt sauce.
Watch the ‘how-to-video’ below…
Recipe Tips and Hints
- Silverbeet can be used instead of spinach but make sure you chop it finely and don’t use tough stalks.
- Red onions have a milder flavour but you can use a brown onion instead.
- Dill has an interesting flavour that is slightly aniseed. It is readily available in supermarkets but for a different flavour you can substitute chopped parsley.