Spinach, leek and pea frittata

Spinach, leek and pea frittata
  • Serves icon Serves 4
  • Time icon Hands-on time 25 min, oven time 25 min

This spinach, leek and pea frittata recipe is full to the brim with good-for-you green veg and is friendly on your wallet, too.

Nutrition: per serving

Calories
394kcals
Fat
28.9g (8.1g saturated)
Protein
27.3g
Carbohydrates
8.3g (4.3g sugars)
Fibre
5.3g
Salt
0.8g
Calories
394kcals
Fat
28.9g (8.1g saturated)
Protein
27.3g
Carbohydrates
8.3g (4.3g sugars)
Fibre
5.3g
Salt
0.8g

Ingredients

  • Knob of butter
  • 2 tbsp olive oil, plus extra
  • 2 leeks
  • 100g baby spinach
  • 150g frozen peas
  • 10 large free-range eggs
  • 100ml whole milk
  • Small handful basil leaves
  • 150g mixed lettuce leaves
  • Juice ½ lemon

Method

  1. Melt the butter and 2 tbsp oil over a low-medium heat in a deep, non-stick, medium (20-23cm) ovenproof frying pan. Slice the leeks into 1cm rounds. When the butter foams, add them and fry for about 7 minutes, stirring now and then, until soft and sweet.
  2. Heat the oven to 180°C/160°C fan/gas 4. Add the spinach and peas to the leeks and increase the heat to medium. Cook for 2-3 minutes until the spinach is mostly wilted and the peas are bright green, then season.
  3. Whisk the eggs and milk in a bowl and season. Add to the veg in the pan with the basil leaves (torn). Stir briefly to distribute evenly.
  4. Bake for 20-25 minutes until firm. Cool for a few minutes, then put a serving plate on top and invert to remove from the pan. Dress the salad leaves with lemon juice and olive oil, season and serve with the frittata.

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