Week 8 Spinach and Feta Frittata

Spinach and Feta Frittata

Courtesy of Operation Transformation on RTÉ

Serves 2


4 eggs
50g feta, crumbled
½ onion, finely chopped
2 handfuls baby spinach leaves
200g potato, peeled and sliced
4 tbsp low fat milk
1 handful basil leaves
1 tbsp butter


  1. Steam the potatoes over boiling water until soft. Once cooled cut into slices
  2. Preheat the grill to a high heat
  3. Lightly beat the eggs, feta, milk and basil in a medium bowl
  4. Heat the butter in a large overproof frying pan over a medium- high heat. Cook the onion and spinach for about five minutes until spinach is wilted
  5. Add sliced potato to the pan and cook for 4 – 5 minutes
  6. Reduce to a low heat and pour the eggs into the pan. Do not stir the eggs, just allow them to cook gently for about 10 minutes
  7. When the frittata is softly set and golden underneath, remove pan from the heat
  8. Place the pan under the grill for a few minutes and cook until the top of the fritatta is set and golden
  9. Cut the frittata into slices and serve
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