This simple and delicious frittata recipe brings together some of my favourite flavours. Perfect for a healthy brunch or a quick and easy weeknight dinner. This is sort of my take on a ‘spanakopita-frittata’ but you can use any vegetables, grains, cheeses etc. that you want in your frittata.
INGREDIENTS
8 eggs
1 tsp dried oregano
¼ cup chopped fresh dill
½ cup chopped fresh parsley
3 tbsp chopped fresh mint leaves
Salt & pepper
1 bag of fresh spinach, or a bag of frozen chopped spinach, thawed and completely drained (wring any water out of spinach)
½ cup crumbled feta cheese
Extra virgin olive oil
DIRECTIONS
Preheat oven to 180 degrees C
In a large bowl, whisk together eggs, herbs, salt and pepper.
Add spinach and all remaining ingredients to the egg mixture. Mix well.
In a cast iron pan* (or oven-safe pan), heat 2 tbsp olive oil. Pour in the egg mixture. I like to give the pan a little shake to ensure that the egg mixture spreads well. Cook on medium-high heat for about 4-5 minutes or until the bottom of the eggs are starting to cook.
Transfer to heated oven to finish cooking (bake for 8-12 minutes or until eggs are fully cooked through and the top is solid and no longer runny.)
Serve with a simple salad and toasted sourdough.
NOTES
1. If you do not have an oven safe pan you can cook this in the oven. Simply grease an oven dish and pour the mixture in. Cook for 30-45 minutes at 180 Degrees C.
2. Play around with flavours, try different mixes. I often make frittatas with any left over vegetables that I have lying around.
3. I find whisking the eggs before quite thoroughly helps to fluff the frittata up.
4. You can also cook the spinach beforehand with a little olive oil and chilli.