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Spinach, leek and pea frittata

This spinach, leek and pea frittata recipe is full to the brim with good-for-you green veg and is friendly on your wallet, too.

This spinach, leek and pea frittata recipe is full to the brim with good-for-you green veg and is friendly on your wallet, too.

Ingredients

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Melt the butter and 2 tbsp oil over a low-medium heat in a deep, non-stick, medium (20-23cm) ovenproof frying pan. Slice the leeks into 1cm rounds. When the butter foams, add them and fry for about 7 minutes, stirring now and then, until soft and sweet.
Heat the oven to 180°C/160°C fan/gas 4. Add the spinach and peas to the leeks and increase the heat to medium. Cook for 2-3 minutes until the spinach is mostly wilted and the peas are bright green, then season.
Whisk the eggs and milk in a bowl and season. Add to the veg in the pan with the basil leaves (torn). Stir briefly to distribute evenly.

Bake for 20-25 minutes until firm. Cool for a few minutes, then put a serving plate on top and invert to remove from the pan. Dress the salad leaves with lemon juice and olive oil, season and serve with the frittata.

Nutrition: per serving

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SEASONAL SPRING LUNCH BOX RECIPES – Black+Blum Blog says:

1st Jul 2021 at 1:10 pm

[…] http://www.deliciousmagazine.co.uk/recipes/spinach-leek-and-pea-frittata/ […]

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PENNY MILLER says:

22nd Feb 2016 at 6:22 pm

Nice but I think I would add an element of chicken or ham or maybe salmon

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