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Spinach, leek and pea frittata

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

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

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.

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.