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Feta frittatas with carrot & celery salad

Feta frittatas with carrot & celery salad

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Rating: 4 out of 5.7 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Gluten-free
Nutrition: per serving
NutrientUnit
kcal378
fat22g
saturates7g
carbs18g
sugars15g
fibre12g
protein21g
salt1.4g
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Ingredients

For the frittatas

For the salad

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
MAKE HEAD

These will keep for two days in the fridge. If you're packing for a work lunch, take the salad and dressing in separate containers. 

TOP UP

Using tahini is a great way to top up levels of calcium, iron, zinc and magnesium.

Goes well with

Recipe from Good Food magazine, June 2016

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Overall rating

Rating: 4 out of 5.7 ratings
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