Spring Greens Frittata
This is an easy, protein-packed dish that celebrates the fresh flavours of the season. Made with eggs, feta and a mix of vibrant greens, it delivers h...This is an easy, protein-packed dish that celebrates the fresh flavours of the season. Made with eggs, feta and a mix of vibrant greens, it delivers high-quality protein along with fibre to keep you satisfied. Simple to prepare, it works just as well for breakfast, lunch or dinner. Serve it warm or at room temperature with plenty of veggie sides for a balanced, versatile meal that’s great for busy days. Read more This is an easy, protein-packed dish that celebrates the fresh flavours of the season. Made with eggs, feta and a mix of vibrant greens, it delivers high-quality protein along with fibre to keep you satisfied. Simple to prepare, it works just as well for breakfast, lunch or dinner. Serve it warm or at room temperature with plenty of veggie sides for a balanced, versatile meal that’s great for busy days. This is an easy, protein-packed dish that celebrates the fresh flavours of the season. Made with eggs, feta and a mix of vibrant greens, it delivers high-quality protein along with fibre to keep you satisfied. Simple to prepare, it works just as well for breakfast, lunch or dinner. Serve it warm or at room temperature with plenty of veggie sides for a balanced, versatile meal that’s great for busy days.
Plantpoints
protein
spices
Plantpoints
protein
spices
TRY MORE RECIPES like this
NUTRITION PER SERVING (Read more)
Notes
Store leftover frittata in an airtight container in the fridge for up to 3 days.
It also freezes well. Allow the frittata to cool completely before sealing it in an airtight container. Store in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.
Plantpoints
protein
spices
Ingredients
Method
Gather and prepare your ingredients. Preheat the oven to 180°C/160°C fan. Line a 20cm round tin with baking parchment.
Place the feta, water and spinach in a high speed blender and blitz until smooth. Pour the mixture into a large bowl and whisk in the eggs and chickpea flour.
Stir the peas and broad beans into the egg mixture with the watercress, spring onions, parsley, mint and lemon zest.
Pour the mixture into the lined tin, then top with the feta and seeds.
Bake for 40 minutes until golden brown and set. Leave to cool slightly, then lift out from the tin, remove the baking parchment and transfer to a wire rack. Serve warm or at room temperature, with a crisp green salad, if you like.
Notes
Store leftover frittata in an airtight container in the fridge for up to 3 days.
It also freezes well. Allow the frittata to cool completely before sealing it in an airtight container. Store in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.
User comments (16)
love it. don't use watercress as not available, often chop up broccoli.
I added 3T Parmesan and extra sunflower and pumpkin seeds. This baked beautifully and looks and smells amazing, all ready for lunches for the next couple of days.
Was lovely, would make again but without the broad beans, I felt they didnt fit the dish well
Tasty with any veggie replacements + a little Celtic salt on top!
Tastes amazing.
Delicious. Very earthy flavour and mild tasting. Added some chutney and rock salt on top for more flavour. Loved the crunch of the seeds
Delicious and filling! (I found I needed to add 10” to the cook time to get a set.) This will be on repeat.
Delicious. Made a few adjustments. Cooked in a frypan stovetop for 5 minutes or so and then in the oven for 40 minutes. Had no flour but still held together rally well. Used 300g edamame and 100g broad beans. Also added some garlic powder, herbes Dee Provence and chilli flakes. Such a delicious wholesome dish.
I added some parmezan as suggested and it was delicious!
Nice taste - I used a rather salty feta, a liberal dose of fish sauce and a dollop of white miso paste to balance the greens. The eggs were maybe too small, as the finished dish was a bit runny, but we just kept in in the tin
Enjoyed this! Reduced to four eggs and veg along with it. Delicious for lunch and surprisingly filling, now have lunch for work tomorrow + spare portion for hubby. Increased temp to 180 for last 10 mins and was perfectly cooked.
Easy to make, hits the spot but quite bland. Would be better with some grated parmesan mixed in and some seasonings added to the batter
Really delicious protein packed supper which I had with air fried cheesy polenta. Perfect for a cool evening when you don’t want anything too heavy.
I had no watercress so put rocket and kale in instead. It is good! VERY green, a new taste that will grow on me. My pumpkin and sunflower seeds didn’t stick - I think I needed more of the green mix to make it a bit deeper 😀
Absolutely Fantastic Frittata. Easy to mix up and full of goodness. Used kale as I had no broad beans. Had it warm for lunch then cold for dinner. Highly recommend this Fantastic Fritatta
Surprisingly filling but lacked any real flavour