Protein frittata with tomatoes and spinach

Protein frittata with tomatoes and spinach: a quick oven or frying pan dish with organic eggs, baby spinach, cherry tomatoes, feta and red onion.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 250 kcal per serving
• Protein: 22 g
• Fat: 15 g
• Carbs: 5 g

Ingredients

• 3 organic eggs
• 100 g baby spinach
• 100 g sweet cherry tomatoes
• 30 g sheep's milk feta
• 1 red onion
• 1 tiny dash of olive oil

Method

You’ll need: oven · frying pan · chopping board · knife · mixing bowl

1. Wash the baby spinach, cherry tomatoes and red onion. Finely slice the onion, halve the tomatoes and roughly crumble the feta.
2. Whisk the organic eggs in a bowl and season lightly with salt, pepper and, if you like, a little oregano or nutmeg.
3. Gently heat the olive oil in an ovenproof frying pan. Soften the red onion briefly, then add the cherry tomatoes and baby spinach and cook just until the spinach wilts.
4. Pour the whisked organic eggs over the vegetables and scatter the sheep's milk feta on top. Let it set over a low heat, or put the pan in the oven for a few minutes until the frittata is just firm.
5. Leave the frittata to rest briefly. That way it stays moist and cuts cleanly.
6. Serve hot, finished with a little freshly ground pepper and a small dash of olive oil if you like.

Good to know

I love a dish like this on days when things need to be quick but still taste really good. Warm, moist and uncomplicated – just right for a simple, honest meal.

Swaps

Sheep's milk feta → cottage cheese (more protein); sheep's milk feta → soft goat's cheese (milder flavour, also provides calcium); baby spinach → chard (similar mineral content, a little more bite); red onion → spring onion (milder)

Allergens

Contains egg and milk. Usually suitable for children, though it's best to keep the seasoning mild; in pregnancy it's fine as long as the eggs are fully set and the feta (or goat's cheese) is made from pasteurised milk.