Pea and spinach oven frittata
An oven-set frittata that slices into four generous portions. Cook and drain the vegetables before adding them so the eggs set evenly.
An original Recipe From Fridge editorial recipe idea. Timings are estimates; check doneness as described, not by the clock alone.
Ingredients
- 8 eggs
- 200g frozen peas
- 200g spinach, washed
- 400g potatoes, cut into 1cm cubes
- 80g Cheddar, grated
- 1 tbsp olive oil
- Black pepper, to taste
Method
- Prepare for an even set
Scrub or peel potatoes and cut evenly into 1cm cubes. Wash spinach and remove any tough stalks. Crack each egg into a small cup before adding it to the mixing bowl.
- Cook the vegetables
Heat the oven to 200°C, or 180°C fan. Boil potato cubes in water for 8–10 minutes until tender. Add peas for their packet cooking time near the end, then spinach for the final minute. Drain very thoroughly.
- Prepare the dish
Brush a 23cm round, shallow ovenproof dish with oil. Beat eggs and pepper in a large bowl, then fold in vegetables and half the cheese. Pour into the dish and scatter over the remaining cheese.
- Bake until set
Bake for 20–25 minutes until the centre is firmly set with no liquid egg when cut. Check the centre reaches 75°C for 30 seconds; continue baking if needed, loosely covering the top if it browns too quickly.
- Slice
Rest for 3 minutes, then cut into four portions. Handle the dish with oven gloves even after it leaves the oven.
Make it work with what you have
- Use a shallow dish: a deep narrow dish needs longer to set in the middle.
- Peas stay recognisable in the finished slice; spinach should be wilted and drained, not added wet and raw.