Spinach & Feta Frittata

• Eggs(8)
• Spinach(200 g)
• Feta(150 g)
• Onion(1)
• Olive oil(2½ tbsp)
• Salt(½ tsp)
• Black pepper(½ tsp)
• Lettuce(1)
• Lemon(1)

Method

1. 1

   Heat the oven to 200°C. Thinly slice {Onion}, roughly chop {Spinach}, crumble {Feta}, and whisk {Eggs} with {Salt} and {Black pepper} in a large bowl.

   ~10 min

2. 2

   Warm {Olive oil} in an ovenproof skillet over medium heat. Cook {Onion} for 4 minutes until softened, then add {Spinach} and stir for 2 minutes until wilted.

   ~6 min

3. 3

   Pour in the egg mixture and scatter over {Feta}. Cook for 2 minutes until the edges begin to set.

   ~2 min

4. 4

   Transfer the skillet to the oven and bake for 10 minutes, until the center is just set and lightly golden on top.

   ~10 min

5. 5

   While the frittata bakes, tear {Lettuce} into a bowl and dress with {Olive oil}, the juice of {Lemon}, and a pinch of salt and pepper.

   ~4 min

6. 6

   Slice the frittata and serve warm with the lemony salad alongside.

   ~0 min