Five ingredient recipes

Spinach and artichoke frittata

 Tasty hot or cold. Pop leftovers in the fridge and enjoy for lunch the next day

  • 4
  • 10
  • 20
  • veggie
  • 1 tbsp olive oil
  • 2 red onions, peeled and sliced
  • 160g spinach
  • 400g can artichoke hearts, drained, excess liquid squeezed out then halved
  • 100g feta
  • 6 eggs, beaten
  1. Heat the oil in a 24cm pan and sauté the onions for 5 minutes or until softened.
  2. Meanwhile, place the spinach in a bowl and pour boiling water over until wilted. Drain, rinse with cold water then squeeze out the excess liquid. Roughly chop and set aside.
  3. Add the spinach, artichokes and feta to the onions and gently mix. Pour the eggs over and season. Cook over a low heat for 7-8 minutes or until almost set, then finish under a hot grill for 2-3 minutes, until cooked through – it should be firm and light golden on top.

Per serving: calories 265 (13%), sugar 7.2g (8%), fat 18.3g (26%), saturates 6.5g (33%), salt 1.6g (27%) of your guideline daily amount

Add to mealplanner