Pea, Feta and Spinach Frittata
An easy to make and much loved dish, this frittata is extra creamy with the addition of KNORR Hollandaise Gluten Free Sauce.
Aged Care
Eggs
Main Meals
Breakfast & Brunch
Local Favourites
Other European
Ingredients per serve
Pea, Feta and Spinach Frittata
−
+
€0.0
Method
Olive oil
/ml
40.0 ml
0%
Baby spinach leaves
/g
150.0 g
0%
Leek, sliced
/g
200.0 g
0%
Frozen peas, thawed
/g
200.0 g
0%
Eggs, lightly beaten
/x
12.0 x
0%
KNORR Hollandaise Gluten Free Sauce 1 L
/ml
300.0 ml
0%
Self-raising flour
/g
75.0 g
0%
Dill, chopped
/g
5.0 g
0%
Flat leaf parsley, chopped
/g
10.0 g
0%
Salt And Cracked Black Pepper
/
0.0
0%
Feta, crumbled
/g
175.0 g
0%
/
Method
-
Olive oil 40.0 ml
-
Baby spinach leaves 150.0 g
-
Leek, sliced 200.0 g
-
Frozen peas, thawed 200.0 g
-
Eggs, lightly beaten 12.0 x
-
Self-raising flour 75.0 g
-
Dill, chopped 5.0 g
-
Flat leaf parsley, chopped 10.0 g
-
Salt And Cracked Black Pepper
-
Feta, crumbled 175.0 g
Preparation
-
Method
- Heat oil in a large frying pan. Saute spinach and leek until softened, stir through peas.
- Whisk together eggs, KNORR Hollandaise Gluten Free Sauce, flour and herbs.
- Add spinach mixture. Season.
- Pour the mixture into a large lined baking dish then scatter over feta.
- Bake at 175 degree Celsius for 40 minutes or until golden and set. Cool then slice.
-
Serving suggestion
- Serve with salad or steamed vegetables.
