Spinach, Feta & Peas Frittata With Dill

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

frittata

Ingredients
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

Method

  1. 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.
  2. Wash and dry the baby spinach.
  3. Finely slice the spring onions.
  4. Peel a clove of garlic and crush half of the clove.
  5. 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.
  6. Preheat the oven to 180C.
  7. Dice the feta into small cubes.
  8. Finely chop the dill.
  9. In a large bowl, add the peas, spinach, spring onions, feta and dill. Season with a bit of salt and pepper.
  10. In another large bowl, add the mascarpone and one egg. Mix well to incorporate.
  11. Then, add the remaining eggs into the bowl. Whisk until well combined and season with a bit of salt and pepper.
  12. Add the vegetable into the eggs mixture and stir.
  13. Heat a pan on medium heat with olive oil and butter. Pour the mixture into the pan.
  14. Cook in the oven approx. 8-10 minutes.
  15. When the frittata is firm and the eggs are set, remove from the oven and serve immediately. Bon appétit!

 

NOTES

  1. Use a cast iron or oven-safe non-stick skillet. I recommend a well-seasoned cast-iron skillet.
  2. You can also use frozen peas if desired.
  3. 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.
  4. If you want to add color to the top, I recommend browning the frittata under the broiler for a few minutes.
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