Frittatas are the perfect meal to make if you’re looking to use up any leftover bits and pieces. Anything goes! This one is packed full of goodness and greens, with peas, spinach and a March favourite, leek. This would work as a starter or as a main course that will please everyone, not just vegetarians! Delicious and cheap to make, this frittata is an all-round winner.
- A knob of butter
- 2 tablespoons olive oil
- 2 leeks
- 100g baby spinach
- 150g frozen peas
- 10 large eggs
- 100ml whole milk
- Small handful basil leaves
- 150g mixed lettuce leaves
- Juice of half a lemon
- Melt the butter and olive oil over a low-medium heat in a deep, non-stick, ovenproof frying pan. Slice the leeks into 1cm rounds. When the butter foams, add the leek slices into the pan and fry for about 7 minutes, stirring now and then until soft and sweet.
- Heat the oven to 180c/160c fan/gas mark 4. Add the spinach and peas to the leeks and increase the heat to medium. Cook for 2-3 minutes until the spinach is mostly wilted and the peas are bright green, then season to taste.
- Whisk the eggs and milk in a bowl, and season. Add to the vegetables in the pan with the torn up basil leaves. Stir briefly to distribute evenly.
- Bake for 20-25 minutes until firm. Cool for a few minutes, then put a serving plate on top and invert to remove from the pan.Dress the salad leaves with lemon juice and olive oil, season and serve with the frittata.
That’s all there is to this! You can add whatever you like to it to tailor it to your liking, or serve it up with some grilled chicken for a healthy main meal.