Looking for a quick and healthy vegetarian dinner? Look no further than this spinach, feta and olive frittata! This simple yet delicious treat is baked in the oven, meaning you only need to do 15 minutes of preparation, and is packed with nutritious veggies and protein for the eggs. Any leftover wedges are lovely served cold the next day.
- 1tbsp light olive oil
- 1 red onion, peeled and sliced
- 1tsp caster sugar
- 80g bag baby spinach
- 200g pack feta cheese, cubed
- 50g pitted black olives, halved
- 6 large eggs, beaten
- You will need:
- 20cm round, solid-based sandwich tin, buttered and lined with baking parchment
Set the oven to 180°C/350°F/Gas 4. Heat the oil in a frying pan then add the onion and sugar and cook over a medium heat for 5-7 mins, or until the onion has softened. Turn off the heat, add the spinach to the pan and stir until it starts to wilt. Spoon the vegetables into the lined tin.
Add the feta and olives and stir to mix up slightly. Season the beaten eggs well with salt and pepper and pour over the vegetables.
Bake in the oven for 20-25 mins, or until just set in the centre. Remove from the oven and leave to cool in the tin for a few mins, then transfer to a wire rack to cool completely. Cut into wedges to serve.
Once you've mastered the art of an oven-baked frittata, you can customise this dish with any other vegetable and cheese you like.