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Spinach & courgette frittata

Spinach & courgette frittata

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A star rating of 3.3 out of 5.7 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Serve this thick Spanish-style omelette in wedges for a healthy vegetarian lunch bite or picnic addition

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal211
fat15g
saturates5g
carbs6g
sugars5g
fibre3g
protein15g
low insalt0.5g
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Ingredients

  • 1 onion , sliced
  • 1 tbsp olive oil
  • 1 tsp dried chilli flakes
  • 350g courgette , sliced
  • 200g bag spinach
  • 125g ricotta
  • 6 medium eggs

Method

  • STEP 1

    Fry onion in oil in a large ovenproof frying pan until soft. Add chilli flakes and courgettes, and cook for 5 mins more.

  • STEP 2

    Tip spinach into a large colander and pour over a kettle of boiling water. Cool under cold running water, then squeeze dry. Scatter spinach into the pan, then dot over ricotta.

  • STEP 3

    Heat the grill to high. Beat eggs with seasoning, pour into the pan and cook until almost completely set. Finish under the grill for 3 mins or until golden and cooked through.

Goes well with

Recipe from Good Food magazine, July 2012

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Overall rating

A star rating of 3.3 out of 5.7 ratings
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