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Feta frittatas with carrot & celery salad

Ingredients

  1. Step 1 2 tsp rapeseed oil , plus a drizzle for the salad (optional)
  2. Step 2 1 large leek , well washed and thinly sliced
  3. Step 3 25g baby spinach
  4. Step 4 3 large eggs
  5. Step 5 ⅓ pack dill , stalks removed, fronds chopped
  6. Step 6 2 tbsp natural bio-yogurt
  7. Step 7 50g feta , crumbled
  8. Step 8 1 garlic clove , finely grated
  9. Step 9 2 tsp balsamic vinegar
  10. Step 10 2 tsp tahini
  11. Step 11 2 celery sticks , sliced
  12. Step 12 2 carrots , peeled into ribbons
  13. Step 13 1 very small red onion , thinly sliced
  14. Step 14 2 romaine lettuces leaves, torn into pieces
  15. Step 15 6 pitted black Kalamata olive , rinsed and halved
Feta frittatas with carrot & celery salad
Calories: 378 Carbohydrate: 18 g Protein: 21 g Fat: 22 g
Cook time: 40 minutes Prep time: 15 minutes Total time: 55 minutes Servings: 2

TAGS

Lunch British 3 of 5-a-day BBC Good Food team Calcium Easy lunch Fetum Folate Frittatum Healthy diet plan Healthy lunch Iron summer Vegetarian Veggie Vitamin c

Directions

  1. Step 1 Heat oven to 220C/200C fan/gas 7 with a muffin tin inside. Heat the oil in a frying pan and fry the leek for about 4 mins, stirring regularly, over a medium-high heat to soften it. Stir in the spinach and cook for 1 min until wilted down, then set aside to cool slightly.
  2. Step 2 Beat the eggs, dill, yogurt and feta together in a jug with black pepper and the garlic. Add the leeks and spinach, and stir well. Take the muffin tin out of the oven and drop in four muffin cases, add the egg mixture and bake for 15-18 mins until set and golden.
  3. Step 3 Meanwhile, mix the balsamic vinegar with the tahini and 1-2 tbsp water in a bowl to make a dressing, then toss with the vegetables and olives. Pile onto plates, carefully remove the paper cases from the frittatas and serve.