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Superquick Spinach, Red Pepper and Feta Frittata

Great for using up eggs and veg lurking in the fridge! You can throw almost anything into a frittata so have fun experimenting with different veg.

High in protein and healthy fats, good for blood sugar balance


6 large, organic eggs

olive oil

1 small red pepper, chopped

75g spinach (couple of handfuls)

100g feta

salt and pepper to taste


Heat a tablespoon of olive oil in a pan and fry the chopped red pepper for about 5 mins, until starting to soften. Heat your oven to 180C fan.

Whisk the eggs in a bowl, season with salt and pepper and add the cooked red pepper, spinach and feta. It will look like way too much spinach, but it will wilt down once it is in the pan. Mix together well.

Add another tablespoon of olive oil to the pan and add the egg mixture. Let it cook on the hob for 2-3 minutes and then transfer to the oven for 10-15 minutes. It will start to puff up. Check that the frittata is done by checking it is firm in the middle.

Remove from the oven and leave to cook slightly, before turning out onto a plate.

Delicious served warm with a green salad for lunch or dinner

Great as a snack - cut into bite size pieces and keep in an airtight container in the fridge


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