Recipes
Spring dill and feta frittata
Season :Spring/ Summer
Servings :4
Diet :Vegetarian, gluten free
Time :25 minutes
Difficulty :Easy
I love this recipe for both lunch or dinner! Easy to prepare and you need just a few ingredients to whip this dish together. You can vary with the vegetables by using green asparagus, spinach or courgette for example.
INGREDIENTS
- 5 free range eggs
- 2 leeks
- Large handful of chopped dill
- 150 gr. frozen garden peas
- 75 gr. feta
- Pinch of chilli flakes
- 100 gr. rocket
- 1 lemon
PREPARATION
- Preheat the oven to 180C.
- Start by chopping the leeks into half rings and wash thoroughly.
- Heat a drizzle of olive oil in a frying pan and fry the leeks on a medium heat for about 10 minutes until soft.
- Meanwhile whisk the eggs and add a pinch of chilli flakes, salt, pepper, the feta, dill, frozen garden peas and the leeks.
- Add some olive oil to the pan and add the egg mixture and fry for 3 minutes and finish baking the frittata in the oven for the last 10 minutes.
- Make the salad by mixing the rocket, lemon zest and a squeeze of the juice, extra virgin olive oil and a pinch of flaky sea salt and pepper together.
- Serve the frittata straight from the oven with the salad and some sourdough!
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