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Spinach and Feta Frittata

The benefits of spinach are numerous. Leafy greens like spinach provide more nutrients than any other food! This is a winning combination, especially if you want to keep it light, yet filling. I’ve made this recipe using dairy-free Feta Cheese, and guess what I think I prefer it, as it has a delicious smooth creamy texture!
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Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Servings 4 people

Ingredients
  

  • 1 large onion finely chopped or 2 leeks, finely sliced
  • 450g chopped frozen spinach
  • 12 eggs large (beaten), organic if possible
  • 200g feta cheese, vegan (I’ve used the brand Violife), crumbled
  • 3 tsp. honey mustard (I recommend Maille)
  • sea salt or herbamare
  • ½ tsp. garlic granules optional
  • white pepper

Instructions
 

  • Pre-heat the oven to 400°F, gas mark 6, 200°C (180°C fan-assisted).
  • Line a 9”x9” square cake tin with baking parchment paper.
  • In a large frying pan add 2 tbsp. of olive oil add the finely chopped onion or sliced leek and sauté for 5 minutes over a gentle heat. Season with sea salt or herbamare and garlic granules. Add in the frozen spinach and cook for a further 5-7 minutes until the spinach has defrosted, cooking over a high heat to reduce the moisture.
  • Beat the eggs in a large bowl and season with sea salt and white pepper add the honey mustard and mix together then add the sautéed spinach to the egg mixture with ¾ of the crumbled feta and gently fold the mixture.
  • Pour the egg mixture into the pre-lined tin, then scatter the remaining feta cheese and scatter over the top the mixture and place in the oven for 35 minutes.
  • Remove from the oven and leave to cool for 10 minutes, then lift out and place on a cooling rack. Either serve hot or room temperature with a green salad.
  • Enjoy!
  • I’d LOVE to see how you get on so either send me a photo to lisa@myrelationshipwithfood.com or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood

Notes

LISA’S TIP – This frittata is packed with vital green veggies, spinach and leeks, not only is it super nutritious (eggs & veggies, whole lot of protein and vitamins). I’ve chosen vegan feta as my choice of dairy-free cheese, if you don’t require dairy-free you can use standard feta cheese. You can put just about anything instead of feta if it’s not your preference of cheese, such as 200g cheddar cheese, vegan if required. This recipe is a great option for super tasty and super healthy breakfast, lunch or dinner! Having this in your fridge is a great option for a quick meal and if you’re on the run, or post workout it makes a perfect grab n go choice. Frittatas are also a great choice if your limiting your grains, as there’s is no pastry!