Starters & Light meals

Spinach and feta frittata

By Abigail Donnelly
4
Easy
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Ingredients

Method
  • 6 free-range eggs
  • 1 T olive oil
  • 30 g butter
  • 150 g baby spinach
  • 1 handful feta
  • Green salad

Method

Ingredients

Preheat the oven to 180°C. Beat free-range eggs, then season to taste. In an ovenproof pan, heat olive oil and butter, then add baby spinach and wilt.
Pour over the eggs and cook for 3 minutes. Scatter over handful feta then transfer to the oven and bake for 15 to 20 minutes, or until set and golden. Serve with a green salad.
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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