Spinach and gruyere frittata

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Spinach and gruyere frittata
Spinach and gruyere frittata
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

This easy frittata makes a satisfying mid week meal relying on just a few simple store cupboard ingredients: onion, eggs and cheese. You can substitute in any cheese or vegetables or make it more of a spanish tortilla buying adding slices of cooked potato. In addition to it being a hearty meal it can also make a great change to a family breakfast or brunch. Simply fry of an onion add your veggies, pour over a cheese and egg mixture and fry gently. Scatter with cheese and then pop under the grill until golden and set. Serve with a simple salad


  • 1tbsp olive oil
  • 1 large onion, sliced
  • 2 garlic cloves. sliced
  • 4 medium free range eggs
  • 60g gruyere
  • 1tbsp parsley, chopped
  • 100g spinach
  • 50g goats cheese, crumbled

If your grill is a little feisty you can pop the frittata in the oven to cook through. Preheat the oven to 200°C/400°F/180°C Fan/Gas Mark 6. Just make sure you are using an oven proof frying pan


  1. Pre-heat the grill to medium. Heat the oil in a non stick 18cm frying pan over a medium heat and sauté the onion for 10 minutes until soft, add the garlic for the last 2 minutes.
  2. Beat the eggs in a jug, stir through 50g gruyere, the parsley and season well. Add the spinach to the pan and fry for 1 minute before pouring over the egg mixture.
  3. Top with the goats cheese and cook gently for 5 minutes or until golden underneath.
  4. Scatter with the remaining gruyere and place under the grill for 10 minutes until just set. Serve cut in wedges with salad.

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