Pea, Feta and Spinach Frittata

Name: Pea, Feta and Spinach Frittata
Yield: 10
Ingredients: 40.0ml Olive oil; 150.0g Baby spinach leaves; 200.0g Leeks, sliced; 200.0g Frozen peas, thawed; 12.0x Eggs; 300.0ml KNORR Hollandaise Sauce Gluten Free 1L; 75.0g Self-raising flour; 5.0g Dill, chopped; 10.0g Flat leaf parsley, chopped; 0.0 Salt; 0.0[_] Black pepper, cracked; 175.0g Feta, crumbled

An easy-to-make and much loved egg dish, this frittata is made extra creamy filling thanks to the addition of KNORR Hollandaise Sauce.

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What you need

Olive oil 40.0 ml
Baby spinach leaves 150.0 g
Leeks, sliced 200.0 g
Frozen peas, thawed 200.0 g
Eggs 12.0 x
KNORR Hollandaise Sauce Gluten Free 1L 300.0 ml
KNORR Hollandaise Sauce Gluten Free 1L
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Self-raising flour 75.0 g
Dill, chopped 5.0 g
Flat leaf parsley, chopped 10.0 g
Salt
Black pepper, cracked
Feta, crumbled 175.0 g

Eggs

Main Meals

Aged Care

Breakfast & Brunch

Local Favourites

Other European

An easy-to-make and much loved egg dish, this frittata is made extra creamy filling thanks to the addition of KNORR Hollandaise Sauce.

...

Preparation

What you need
- Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
Frittata
- Heat oil in a frying pan and sauté spinach leaves and sliced leeks until softened. Stir through peas.
- In a large bowl, whisk together eggs, KNORR Hollandaise Sauce, flour, dill, and parsley.
- Add spinach and leek mixture to the bowl and combine well. Season.
- Pour frittata mixture into a large lined baking dish. Scatter over feta.
- Bake in the oven at 175°C for 40 minutes, or until golden and set. Cool, then slice.
- Serving suggestion: Complete the frittata with a side of garden salad or steamed vegetables.