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Spinach & courgette frittata

Serve this thick Spanish-style omelette in wedges for a healthy vegetarian lunch bite or picnic addition

  • Prep: 15 mins
    Cook: 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 211
  • Carbohydrates 6
  • Saturated Fat 5
  • Sugar 5
  • Protein 15
  • Fat 15
  • Fibre 3
  • Salt 0.5

Nutrition per serving

  • Calories 211
  • Carbohydrates 6
  • Saturated Fat 5
  • Sugar 5
  • Protein 15
  • Fat 15
  • Fibre 3
  • Salt 0.5

Ingredients

  • 1 onion, sliced
  • 1 tbsp olive oil
  • 1 tsp dried chilli flakes
  • 350g courgettes, sliced
  • 200g bag spinach
  • 125g ricotta
  • 6 medium eggs

Method

  1. Fry onion in oil in a large ovenproof frying pan until soft. Add chilli flakes and courgettes, and cook for 5 mins more.

  2. Tip spinach into a large colander and pour over a kettle of boiling water. Cool under cold running water, then squeeze dry. Scatter spinach into the pan, then dot over ricotta.

  3. Heat the grill to high. Beat eggs with seasoning, pour into the pan and cook until almost completely set. Finish under the grill for 3 mins or until golden and cooked through.

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