Extra green frittata with feta salad
-
Easy
- July 2011
-
Serves 4
-
Takes 15 minutes to make, 20 minutes to cook
This full-of-greens frittata will give you your five-a-day if you serve it with this refreshing watercress and salty feta salad.
Nutrition: per serving
- Calories
- 521kcals
- Fat
- 36.3g (12.2g saturated)
- Protein
- 34.9g
- Carbohydrates
- 15g (6.9g sugars)
- Fibre
- 11.3g
- Salt
- 2.4g
Advertisement
Ingredients
- 320g fresh or frozen peas
- 320g green beans, cut into 3cm lengths
- 1 large broccoli, cut into florets
- 1 tbsp olive oil
- 8 medium free-range eggs, beaten
- 100g bag of watercress
- 20cm cucumber length, thinly sliced
- 200g radishes, thinly sliced
- 200g feta, crumbled
- 2 tbsp French dressing
- 2 tbsp fresh pesto (we like Sacla)
Method
- Blanch the green vegetables in boiling water for 2 minutes, then drain well. Heat the oil in a non-stick ovenproof frying pan (28cm is ideal).
- Preheat the grill. Stir the blanched veg into the eggs. Season, then pour into the pan and cook very gently for 20 minutes until almost set. Put the pan under the grill for 5-8 minutes until the frittata is cooked through.
- Meanwhile, toss together the watercress, cucumber, radishes and feta. Dress the salad, drizzle pesto over the frittata and serve together.
Advertisement
delicious. tips
To make French dressing, put 1 tsp Dijon mustard and 3 tbsp white wine vinegar in a lidded jar. Season and shake well. Add 6 tbsp olive oil and shake again. It will keep, chilled, for 2 weeks.
Rate & review
Rate
Reviews
Save recipe
Fritter recipes
Carrot, sweet potato and feta fritters
Enjoy this versatile vegetarian fritter recipe as a snack or for lunch, or serve with...
-
Easy
-
0
Save recipe
Quick midweek meals
Pea and bacon frittata
Perfect as a midweek meal, leftover slices of this pea and bacon frittata can be...
-
Easy
-
0
Save recipe
Courgette recipes
Courgette, feta and mint frittata
This refreshing vegetarian frittata recipe uses feta and mint, which gives it a lovely Mediterranean...
-
Easy
-
0
