Pea, Feta and Spinach Frittata
An easy to make and much loved dish, this frittata is extra creamy with the addition of KNORR Garde d’Or Hollandaise sauce.
Ingredients
Method
-
Olive oil 40 ml
-
Baby spinach leaves 150 g
-
Leek, sliced 200 g
-
Frozen peas, thawed 200 g
-
Eggs, lightly beaten 12 x
-
Self-raising flour 75 g
-
Dill, chopped 5 g
-
Flat leaf parsley, chopped 10 g
-
Salt and cracked black pepper
-
Feta, crumbled 175 g
Preparation
-
Method
- Heat oil in a large frying pan. Saute spinach and leek until softened, stir through peas.
- Whisk together eggs, KNORR Garde d'Or Hollandaise 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.