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Peter Sidwell's Quick Kitchen Spinach & Feta Frittata Episode 5

Spinach Frittata

Serves 4



8 eggs

2 tbsp water

2 tbsp parmesan cheese



1 onion

1 tbsp oil

1 garlic clove

1 tsp dried oregano

60g feta cheese

500g Frozen Spinach, thaws in a sieve

Here’s how

Pour in a splash of olive oil into the pan

Add 1 chopped white onion

Add a clove of garlic chopped

Season with salt and cook for 5-10 minutes.

Sprinkle in the dried oregano and continue to cook

Squeeze out all the water from the thawed spinach,

Whisk together the eggs in a large mixing bowl .

Season with salt and pepper, then crumble in the feta cheese.

Grate in the parmesan cheese and whisk.

Chop the thawed out spinach being extra careful to check that you have squeezed out all the excess moisture.

Add the chopped spinach to the eggs and whisk together.

Remove the eggs from the pan and place in bowl.

Return the same pan to the heat and pour the egg mixture.

Add the cooked onions back into the pan with the egg mixture and spread out evenly.

Cook on a medium heat for 5 minutes.

Place the frittata into the oven or under the grill 165c for 10-15 minutes.

Meanwhile to make the slaw.

Add the orange cordial to a mixing bowl.

Pour in the vinegar and olive before whisking together.

Season with a little salt and pepper and put to one side.

Slice the red onion as thin as possible.

Add the onions to the bowl with the dressing and stir together,

Chop the carrots into small thin match sticks and scatter the chopped carrots to the bowl with the onions

Mix the slaw together, then remove the frittata from the oven.

Turn the frittata out of the oven and cut into portions.


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