Diet: Gluten Free, Nut Free, Pescatarian, Soy Free, Vegetarian
Serves: 8
Cooking Time: 20 minutes
Total Time: 20 minutes

Description

Fresh, simple, and satisfying, this basil, tomato, spinach and feta frittata makes an easy, protein-rich brunch with real staying power. It’s ideal for cooking once and eating well all week. Serve it straight from the oven on Sunday, then enjoy the leftovers for quick breakfasts or an easy work lunch. Pair it with a handful of rocket on the side and a spoon of chilli tomato sauce if you like a bit of extra kick.

Ingredients

• 8 eggs (mixed together in a jug)
• 1/4 cup low fat yoghurt (or full fat if you prefer)
• 1 large handful baby spinach
• 3 large tomatoes (each cut into 3 crescent moons)
• 2 small free onions (diced)
• 1 garlic clove (minced)
• 1/2 cup feta
• 1 tsp chilli oil (plus extra to serve or use chilli flakes as an alternative)
• 1 handful basil (chopped)
• 1 tbsp olive oil
• 1/2 tsp black pepper
• 1 tsp salt

Method

1. Preheat the oven to 220 degrees celsius.
2. Whisk the egg, yoghurt, salt and pepper together in a bowl and leave aside.
3. Heat the olive oil in a large 10-inch oven safe cast iron pan.
4. Once the oil has heated, add in the garlic and diced onion and soften for 4-5 minutes.
5. Wilt the spinach in the pan for a further 2-3 minutes, before adding in the tomatoes and allowing them to soften.
6. Add in the basil, chilli oil (or chilli flakes) and mix through.
7. Pour in the egg mix, adding half of the feta cheese by crumbling over the top of the mix in the pan.
8. Place the pan into the oven for about 10-12 minutes, checking at the end to ensure the frittata is cooked all the way through.
9. Remove from the oven, slice up and serve immediately with the rest of the feta crumbled on top.