Pea & Spinach Frittata
Recipe: #29492
May 14, 2018
Categories: Breakfast, Snacks, Eggs, Appetizers, Peas, Spinach, Game/Sports Day, Picnic Potluck, Gluten-Free, Low Carbohydrate, Vegetarian, Kosher Dairy, more
"From our weekday newspaper The West Australian. Times are estimated."
Original is 18 servings
Ingredients
Nutritional
- Serving Size: 1 (40.5 g)
- Calories 60.7
- Total Fat - 3.7 g
- Saturated Fat - 1.5 g
- Cholesterol - 95.7 mg
- Sodium - 141.5 mg
- Total Carbohydrate - 1.6 g
- Dietary Fiber - 0.5 g
- Sugars - 0.6 g
- Protein - 5.1 g
- Calcium - 68.8 mg
- Iron - 0.6 mg
- Vitamin C - 3.7 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Whisk eggs lightly in a bowl and stir in peas, spinach, fetta, salt, pepper and mint.
Step 2
Heat oil in a medium frypan (about 22cm in diameter) and add egg mixture and spread evenly and cook over a low heat until starting to set around the edges (15 to 20 minutes), then cook about 15cm below a preheated grill/broiler until set and starting to puff (a further 5 to 8 minutes).
Step 3
Allow to col in pan and remove from the pan, cut into wedges and serve at room temperature.
Tips
No special items needed.
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