I have been meaning to try a frittata recipe on my blog for a VERY long time, and I’m delighted to say I’ve finally done it! This is a very simple recipe which makes a few portions and is great as a make-ahead breakfast or lunch option.
Recipe (Serves 3-4)
- 1 tbso of olive or rapeseed oil
- 1/2 red onion, peeled and chopped into small pieces
- 6 small salad tomatoes, halved and quartered
- 3 handfuls of spinach
- 100g of feta cheese, chopped into bite size pieces
- 100ml of milk
- 6 eggs
- Pre-heat the oven to 200C (non-fan – 180C if fan).
- Crack the eggs into a bowl, and whisk them. Add the milk and stir to combine.
- Take an oven-proof frying pan, add the oil and heat it on a medium heat on the hob.
- Fry the onion for 5 minutes to soften, then add the spinach leaves and allow them to wilt.
- Pour the egg and milk mixture into the pan and allow it to span out evenly.
- Add the tomato quarters and feta chunks on top of the frittata.
- Cook on the hob until the sides of the frittata start to firm, then transfer the pan to the oven and cook for 25-30 minutes until the frittata is golden evenly on top (see the photo!) If it is finished before 25 minutes, take it out then!
Enjoy guys! Tag me if you try this recipe out – @theirishbalance on Instagram/Twitter/Facebook!
Ciara 🙂 x