Herby Frittata with Walnuts & Feta

09/03/2020

We all want something quick, nourishing and ideally healthy to eat at the end of a busy day, and Mondays are particularly hectic for most of us. So here's a speedy and delicious frittata with green salad that will tick all boxes, plus it requires just a few and simple ingredients you most probably already have in your fridge.

Serves: 2

Prepare: 15 minutes

Cook: 8-10 minutes

Ingredients:

  • 4 large free range eggs
  • 15g (1/2 pack) flat leaf parsley, roughly chopped
  • 10g dill (1/2 pack) dill, leaves only, roughly chopped
  • 1 tsp extra virgin olive oil
  • handful of walnuts
  • 50g feta, crumbled
  • 150g pack of watercress, spinach and rocket salad
  • lemon wedges, to serve

1. Preheat the grill to high. Whisk the eggs in a large bowl until light and foamy, Season and add most of the herbs, saving a handful for serving. Beat well.

2. Wipe a small/medium non-stick frying pan with ½ tsp oil using kitchen paper. Warm the pan, pour in the egg mixture, then cook over a low heat for 6-8 minutes, until almost set. Meanwhile, toast the walnuts in a small pan. Set aside and roughly chop.

3. To finish the frittata, place under the grill briefly until just set and golden. Carefully transfer to a plate and sprinkle with the walnuts, remaining herbs and feta cheese. Dress the salad leaves with the remaining oil and serve with lemon wedges on the side for squeezing over. Serve with toasted sourdough bread.

Tip: You can swap the feta with creamy ricotta.

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