With Melbourne’s warmer weather and picnic season quickly approaching, I’ve been falling back in love with frittatas. They are easy, quick to throw together and taste delicious with whatever veggies you have lying around!
This frittata uses the classic combination of dill, spinach and feta. It somewhat channels a spanakopita vibe. The frittata is delicious served warm or cold with a fresh salad or even slices of freshly buttered bread. As it uses a baking tin rather than frying pan it comes out in a great slab that can be easily cut into squares for sharing.
Note:
- Cooking time might vary depending on the oven
- Feel free to mix and match vegetables – pumpkin is a great addition!
- recipe is adapted from Ottolenghi’s feta frittata
Frittata Recipe
Ingredients:
- 9 large eggs
- 1/4 cup full cream milk
- sea salt and black pepper
- 250g feta
- olive oil
- 1 tsp cumin powder
- 1 onion, finely chopped
- 200g baby spinach
- handful of dill, finely chopped
- 10 cherry tomatoes, cut in quarters
- a small bunch of broccolini, cut into quarters
Method:
- Spray a baking pan with oil then line with a sheet of baking paper with overhang (this will help lift the frittata out).
- Break the eggs into a bowl, add milk, salt and pepper to taste, whisk well and set aside.
- Place a pan on a medium-high heat and add roughly 2 tbs olive oil. Once it’s hot, add a teaspoon of cumin and the chopped onion and a dash of salt. Cook, stirring occasionally, until the onion is translucent. Stir in the spinach and all but a tablespoon of the dill, and cook for two minutes, until the spinach has wilted.
- Spread most of the sautéd vegetables across the base of the baking pan and pour over the egg mixture.
- Press in the tomatoes and broccolini. Then, crumble over the feta.
- Place in the oven and bake for roughly 30 minutes or until the frittata is cooked.
- Use the over hang to lift the frittata from the pan. Sprinkle over the remaining dill before serving.