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Pea, leek and greek cheese frittata
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200g pack Waitrose green peas, leeks & spinach (ready to steam)
Sunflower oil spray
Handful basil leaves, roughly torn
4 medium eggs, beaten
50g essential Waitrose Greek light salad cheese crumbled
135g pack Waitrose crisp & colourful Mediterranean side salad
100g crusty bread, to serve
1. Preheat the oven to 200ºC, gas mark 6. Steam the peas, leeks and spinach according to pack instructions.
2. Spray a little oil into an 18cm-base, non-stick, ovenproof frying pan. In a medium bowl, mix together the cooked vegetables, torn basil and beaten eggs. Season with freshly ground black pepper and pour into the frying pan. Scatter with the cheese and cook over a low heat for 10 minutes or until beginning to set.
3. Bake the frittata in the oven for another 10-15 minutes until puffed up, golden and set. Turn out of the pan and leave to cool slightly before cutting into wedges. Serve with the salad and crusty bread.
Typical values per serving:
This recipe was first published in January 2013.