Spinach & Feta Frittata

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat the oven to 220°C. Peel and finely slice the onions.

Step 2

2. Place a 26cm non-stick ovenproof frying pan on a medium heat with 1 teaspoon olive oil, add the onions and cook for 10 minutes, stirring regularly.

Step 3

3. Drain and rinse the beans, then tip into the pan along with the spinach (defrost first if using frozen). Cook for 1–2 minutes, or until wilted, then season with sea salt and black pepper. Drizzle in 1 tablespoon red wine vinegar and remove to a plate.

Step 4

4. Meanwhile, toast the bread until lightly golden.

Step 5

5. Beat the eggs in a large bowl with a pinch of salt and pepper. Finely chop the herbs and finely crumble in most of the feta, reserving a little of both for the top. Fold into the beaten eggs with the bean mixture.

Step 6

6. Quickly wipe out the pan and drizzle in 1 teaspoon olive oil, then place on a medium heat. Arrange the toast in one layer on the bottom of the pan, cutting and squashing it so that it all fits nicely.

Step 7

7. Allow the toast to sizzle and fry a little before pouring in the egg mixture, then crumble over the remaining feta.

Step 8

8. Cook for 30 seconds, then transfer the pan to the oven to bake for 15–20 minutes, or until golden, risen and set.

Step 9

9. Meanwhile, quarter or halve the tomatoes, depending on their size. Drizzle with 1 teaspoon red wine vinegar and 1 teaspoon extra virgin olive oil, season, then toss with the remaining herbs.

Step 10

10. Slide the frittata out onto a serving board, cut into wedges, finely grate over a little lemon zest (if using), and serve with the tomato salad. Slice the lemon into wedges for squeezing over, if you like.