Have you ever wanted to know how to make the perfect creamy frittata? You can’t go wrong with this easy & delicious recipe with peas, spinach, feta & dill.
This delicious custard frittata is loaded with fresh Spring ingredients: tender peas, robust baby spinach, flavorful spring onions, and aromatic dill. The addition of creamy feta takes this healthy & vibrant frittata to the next level. Perfect for breakfast, lunch or dinner, this easy oven-baked omelet is ready to savor in under 20 minutes.
The secret to a perfectly cooked frittata recipe is in the dairy-to-egg ratio, pre-cooked ingredients, the perfect cheese choice, and seasoning the custard early. This recipe takes care of all those things. Also, choosing the right pan & controlling the oven temperature are essential to cooking the perfect frittata. I recommend using a well-seasoned cast-iron skillet for a golden color. Keep an eye on the frittata as it is cooking. When almost set, it is done. Don’t wait until it is brown on the top; it will be overcooked in the middle and dry. If you want to add color to the top, I recommend browning the frittata under the broiler for a few minutes.
2 SERVINGS 20 MINS EASY SAUVIGNON
100 g peas
100 g baby spinach
1 small spring onions
80 g feta cheese
1/2 clove garlic
3 g dill
6 large eggs
60 g mascarpone
20 g butter
20 ml olive oil
1 large pinch of salt
1 pinch of black pepper
- Bring a pot of salted water to a boil. Blanch the peas for 30 seconds maximum. Then immediately cool down in ice water. When it’s cool down, strain and set aside.
- Wash and dry the baby spinach.
- Finely slice the spring onions.
- Peel a clove of garlic and crush half of the clove.
- Heat a pan on medium heat with butter and olive oil. Sweat the spinach for 30 seconds with a pinch of salt and half crushed garlic. Remove from the heat and place in a bowl.
- Preheat the oven to 180C.
- Dice the feta into small cubes.
- Finely chop the dill.
- In a large bowl, add the peas, spinach, spring onions, feta and dill. Season with a bit of salt and pepper.
- In another large bowl, add the mascarpone and one egg. Mix well to incorporate.
- Then, add the remaining eggs into the bowl. Whisk until well combined and season with a bit of salt and pepper.
- Add the vegetable into the eggs mixture and stir.
- Heat a pan on medium heat with olive oil and butter. Pour the mixture into the pan.
- Cook in the oven approx. 8-10 minutes.
- When the frittata is firm and the eggs are set, remove from the oven and serve immediately. Bon appétit!
- Use a cast iron or oven-safe non-stick skillet. I recommend a well-seasoned cast-iron skillet.
- You can also use frozen peas if desired.
- Keep an eye on the frittata as it is cooking. When almost set, it is done. Be careful not to overcook your frittata as it will dry out it out.
- If you want to add color to the top, I recommend browning the frittata under the broiler for a few minutes.