ONE PAN · VEGETARIAN
Spinach & feta frittata
A golden, sliceable skillet for the nights when the fridge looks almost empty.
Recipe notebook · Original draft, not kitchen tested. Timings are estimates.
What you’ll need
Tick things off as you cook. Quantities scale; cooking times may change.
From the cupboard: Black pepper and a small pinch of salt
Allergen notes
Egg and milk. Always check the labels of the ingredients you use.
LET’S MAKE IT
From pan to plate.
- 01
Heat the oven to 190°C / 375°F (170°C fan). Heat the oil in a 20 cm ovenproof skillet over medium heat. Cook the onion for 6–8 minutes until soft.
- 02
Add the spinach and stir until wilted and its moisture has mostly evaporated. Beat the eggs with the milk, pepper, and a small pinch of salt.
- 03
Spread the vegetables evenly in the pan and pour in the eggs. Scatter over the feta. Cook gently for 2 minutes, then transfer the ovenproof skillet to the oven.
- 04
Bake for 10–14 minutes until the center is set and the egg reaches 71°C / 160°F on a food thermometer. Use an oven glove for the hot handle; rest for a few minutes before slicing.