A small spinach and feta frittata
myAudience · AI-generated food illustration · Original AI-generated illustration; no third-party photograph
A frittata needs cooked greens rather than a wet heap of leaves. Wilt spinach first and squeeze out excess water once it is cool enough to handle. Feta provides pockets of salt, so season the egg mixture lightly.
For 3 light portions, use 5 eggs, 100g baby spinach, 60g feta, 2 tablespoons milk, 1 tablespoon olive oil and black pepper. Contains egg and milk. Use a 20cm ovenproof frying pan with an oven-rated handle.
Heat the oven to 190°C conventional/170°C fan. Wash spinach and wilt in a saucepan with a tablespoon water for 2 minutes. Drain, cool safely and squeeze gently, then chop. Beat eggs with milk and pepper, then fold in spinach and crumbled feta.
Warm oil in the ovenproof pan over medium-low heat, add mixture and cook for 3 minutes. Transfer to the oven with protection for the handle and bake for 12–18 minutes until fully set throughout, with no liquid egg in the centre. Rest 5 minutes and slice. Allow 30 minutes. Cool leftovers promptly, refrigerate within 2 hours and use within 48 hours, reheating once until steaming hot.