A lunchbox favourite, store sliced frittata on a folded piece of kitchen paper to keep it from going soggy. This is a fresh, spring recipe that can be enjoyed warm or cold with a simple side salad or steamed greens. Pictured stored in my favourite lunchbox by Black+Blum.
Time to prepare : 20
Time to cook : 30 - 40
Total time to make : 50 minutes
Servings : 6
250g new potatoes, quartered
100g asparagus tips
150g frozen peas
1 tbsp olive oil
1 brown onion, sliced
2 garlic cloves, finely chopped or minced
2 handfuls of spinach
80g cheddar cheese, grated
60g feta cheese, to crumble on top
Fresh herbs, such as parsley, mint or dill, to garnish
Salt and pepper to season
Preheat the oven to 200°C/180°C fan.
Put the quartered potatoes into a saucepan of cold salted water and bring to the boil. Once boiling, cook for 5 minutes until tender but still with some bite, then add the asparagus tips and peas and cook for 1 more minute. Drain and set aside.
Heat the olive oil in a large non-stick frying pan over a medium–low heat and add the onion. Sauté until soft, then add the garlic, spinach and a good pinch of salt. Cook until the spinach has wilted.
Whisk the eggs, milk and half of the grated cheese in a large bowl. If you’re using an ovenproof frying pan – with a metal handle – pour the egg mixture over the vegetables and make sure the vegetables are evenly distributed. If not, transfer the cooked vegetables to a casserole dish and pour the egg mixture over.
Sprinkle over the remaining grated cheese and crumble over the feta. Bake in the oven for 30–40 minutes. I like to put this under a very hot grill for the last 2–3 minutes so it gets a nice bubbly crust. Remove from the oven or grill and allow to cool before removing from the frying pan or dish and cutting into slices. Season with salt and pepper and serve garnished with fresh herbs.
Use a larger saucepan to make a larger portion (or baked eggs for 2) or bulk the recipe out using cooked and drained beans (chickpeas, butter beans etc.)
(per serving, without toast)
15.5g fat, 15g carbs, 18g protein
Good to know/storage
Store for up to 3 days in the fridge. Store on a folded piece of kitchen paper to keep the base from going soggy.
Frittatas are a great way to use up extra vegetables and cheese.