Saturday, 13 June 2015

Spinach and Feta Frittata

Frittatas are great things for using up what's in the fridge or freezer and are fantastic for picnics and packed lunches.  This amount, at least for me, is enough to serve 2 but I tend to always make a frittata this large so I have leftovers for the next day's lunch.

There is a natural affinity for spinach and feta cheese, they are lovely together and think of this as a crustless quiche, that is a gluten free quiche which also happens to be the flavourful part but with lower calories.

Spinach and Feta Frittata - Serves 2


100g, just under 4oz Frozen spinach, defrosted
100g, just under 4oz Feta cheese
3 eggs
2 tbsp milk
1 tbsp cornflour
A few gratings of nutmeg


Preheat an oven to 180oC, 350F, Gas Mark 5.

If your defrosted spinach is particularly wet, strain off the excess water.  Mix with the eggs, milk and cornflour then fold in the feta cheese.

Pour into a lined and oiled circular pie dish about 12-15cm across and bake for approx 25 minutes or until the egg is cooked.  Serve warm (rather than hot) or cold.

Pack up any leftovers in the fridge for tomorrow's lunchbox.


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