A frittata is an egg-based Italian dish similar to an omelette or crustless quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses or vegetables. The word frittata is Italian and roughly translates to “fried.”
A frittata can be made with so many leftover ingredients and is a quick, easy and cheap meal to make.
We are sharing this recipe for Shavuot 2020, after all – it’s all about the dairy!
- 2 red onions, peeled and thinly sliced
- 1 clove garlic, peeled and chopped
- 1 red chilli, deseeded and chopped
- 2 tbsp olive oil
- 100g spinach washed and drained
- 200g fresh or frozen peas
- 100g goats cheese or feta
- 2 courgettes, sliced
- 6 free-range eggs
- 10g chives, finely chopped
- Sea salt and black pepper to season
- In a non-stick frying pan, add 2 tbsp of the olive oil and cook the red onion, garlic and chilli over a medium heat for 5 to 10 minutes until soft.
- Then add the courgettes and cook until golden for another 5-10 minutes.
- Add the spinach and peas (if using frozen, make sure they are defrosted). Cook for a further few minutes until the spinach has wilted.
- Crack the eggs into a bowl and whisk until fully combined, then add the chives, salt and pepper. Pour the egg mixture over the vegetables in the frying pan. Add the feta and lightly stir into the egg mixture.
- Transfer the frying pan into the oven at 190C for 10-15 minutes until the egg has set and the surface is golden brown.
- Serve hot or at room temperature.
- Delicious served with a mixed salad.