Cover the pan; toss the salad alongside

Spinach and feta frittata with tomato-herb salad

Reviewed by Vzano Recipes editorial team ·

Sliced spinach and feta frittata beside rocket, cherry tomatoes and curly parsley

This spinach and feta frittata sets covered over low heat while you make a tomato-herb salad with rocket and parsley. Allow 20–40 minutes from the first whisk of the eggs to serving the warm frittata with its crisp salad.

Method

  1. 01

    Whisk the eggs and seasoning

    Crack all ten eggs into a bowl and whisk them with the water, salt and ½ tsp ground pepper.

  2. 02

    Finely chop and fry the onion

    Finely chop the onion. Heat a frying pan, add the 3 tbsp olive oil and fry the onion in it.

  3. 03

    Wilt the spinach fully

    Add the fresh spinach and cook until all the leaves have wilted.

  4. 04

    Add feta and cover the pan

    Pour in the egg mixture and crumble the feta over the surface. Cover the pan, reduce the heat to low and leave the frittata to set.

  5. 05

    Toss the salad during cooking

    While the pan stays covered, combine the rocket, cherry tomatoes and curly parsley. Dress with the virgin olive oil, juice squeezed from the lemon wedges and the remaining ¼ tsp ground pepper.

  6. 06

    Slice the frittata to serve

    Cut the set frittata into slices and serve them with the tomato-herb salad.

Keep the two stages in order

Wait until the 200 g of spinach has wilted before the egg mixture goes into the pan, so the spinach stage remains separate from setting the frittata.

Once the lid is on and the heat is low, assemble the rocket, tomato and parsley salad and dress it with oil, lemon and pepper while the frittata sets.

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