Spinach and Feta Frittata


Olive oil

1 leek, thinly sliced

2 garlic cloves, thinly sliced

8 eggs

250ml cream

100g spinach

200g feta, crumbled




Preheat oven to 200C.

Heat 2 tablespoons of oil in a large ovenproof frying pan over high heat.

Add the leek and garlic and cook for 4–5 minutes until soft.

Place the eggs, cream, salt and pepper in a bowl and whisk to combine. Pour into the pan and top with the spinach and feta.

Cook in the oven for 18–20 minutes until cooked through.

Cut into wedges and serve with relish.

Serves 4–6

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