Spinach, leek and pea frittata

Name: Spinach, leek and pea frittata
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: Serves 4
Cuisine: British recipes
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

Easy
May 2015

Easy
May 2015

Serves 4
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.

Vegetarian recipes

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

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

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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

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.
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.
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.
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.