Feta frittatas with carrot & celery salad

Feta frittatas with carrot & celery salad

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(5 ratings)

Prep: 15 mins Cook: 25 mins


Serves 2

This healthy oven-baked frittata with a crunchy side salad is rich in calcium, fibre, vitamin c and makes up 3 of your 5-a-day

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal378
  • fat22g
  • saturates7g
  • carbs18g
  • sugars15g
  • fibre12g
  • protein21g
  • salt1.4g


    For the frittatas

    • 2 tsp rapeseed oil, plus a drizzle for the salad (optional)
      Rapeseed oil

      Rapeseed oil

      If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

    • 1 large leek, well washed and thinly sliced



      Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

    • 25g baby spinach
    • 3 large eggs
    • ⅓ pack dill, stalks removed, fronds chopped
    • 2 tbsp natural bio-yogurt
    • 50g feta, crumbled



      A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…

    • 1 garlic clove, finely grated

    For the salad

    • 2 tsp balsamic vinegar
      Balsamic vinegar

      Balsamic vinegar

      bal-sam-ick vin-ee-gah

      True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

    • 2 tsp tahini



      Also known as tahina, this finely ground paste of husked and roasted sesame seeds is an…

    • 2 celery sticks, sliced
    • 2 carrots, peeled into ribbons



      The carrot, with its distinctive bright orange colour, is one of the most versatile root…

    • 1 very small red onion, thinly sliced
    • 2 romaine lettuces leaves, torn into pieces
    • 6 pitted black Kalamata olive, rinsed and halved


    1. Heat oven to 220C/200C fan/gas 7 with a muffin tin inside. Heat the oil in a frying pan and fry the leek for about 4 mins, stirring regularly, over a medium-high heat to soften it. Stir in the spinach and cook for 1 min until wilted down, then set aside to cool slightly.

    2. Beat the eggs, dill, yogurt and feta together in a jug with black pepper and the garlic. Add the leeks and spinach, and stir well. Take the muffin tin out of the oven and drop in four muffin cases, add the egg mixture and bake for 15-18 mins until set and golden.

    3. Meanwhile, mix the balsamic vinegar with the tahini and 1-2 tbsp water in a bowl to make a dressing, then toss with the vegetables and olives. Pile onto plates, carefully remove the paper cases from the frittatas and serve.

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    Comments, questions and tips

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    8th Jul, 2016
    The mini frittatas came out great. I think they could have used a touch of salt in addition to the feta. I made a garden salad by omitting the celery and adding another leaf of lettuce. I think the frittatas would be great for a party or potluck.
    10th Jun, 2016
    This was nice but a bit bland - maybe the addition of black pepper would help
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