Spinach, artichoke and feta frittata

30 min · 4 servings · 349 kcal

Nora Beckett · @norapreps

One pan, six wedges, four days in the fridge. Artichokes bring the fibre that a plain frittata has none of.

Ingredients

• egg10 pc
• artichoke hearts200 g
• spinach200 g
• feta120 g
• onion80 g
• olive oil1 tbsp
• black pepper1 to taste
• salt1 to taste

Instructions

1. Heat the oven to 180 °C. Soften the onion in the oil in an ovenproof pan, 5 minutes.
2. Wilt the spinach in the same pan and squeeze out the water once it cools enough to handle.
3. Beat the eggs with salt and pepper, stir in the spinach, drained artichokes and crumbled feta.
4. Pour into the pan, cook two minutes on the hob until the edges set, then 18 minutes in the oven.
5. Cool before cutting or it crumbles. Wedges keep four days.

Per serving