Egg White & Veggie Frittata

Ingredients · per serving

• 4 egg whites Egg whites
• ½ tsp Dried oregano
• small handful Fresh parsley
• 1 egg Whole egg
• to taste Black pepper
• 1 clove Garlic
• 1 tbsp Olive oil
• ½ pepper Red pepper
• 30 g Feta
• 50 g Cherry tomatoes
• to taste Salt
• 80 g Baby spinach
• ½ small onion Onion

Instructions

1. Preheat oven grill to medium-high.
2. Beat the egg whites + the whole egg in a bowl with salt, pepper, and a pinch of dried oregano.
3. Heat 1 tbsp olive oil in a small oven-safe non-stick frying pan over medium heat. Add the diced pepper and chopped onion. Cook 5 min until soft.
4. Add the minced garlic, cook 30 sec.
5. Add the spinach in handfuls, stirring until wilted (1 min). Press out any excess water.
6. Lower heat to low. Pour the eggs evenly over the veg. Tilt the pan to spread.
7. Crumble feta over the top. Don't stir.
8. Cook 4 min on the hob — edges should set, middle still wobbly.
9. Slide the pan under the grill. Grill 3 min until top is golden and middle is just set (jiggle the pan — should be firm).
10. Rest 2 min. Scatter chopped parsley and cherry tomatoes. Slide onto a plate. Slice and eat. Lovely with a green salad or wholegrain toast on the side.

Cook mode lives in the app

Kitchen-sized steps, kid-friendly tweaks, and your household's votes on what to cook next. Free to download.