© J Sainsbury plc 2020
Spring frittata with mint oil
Bright and fresh for a spring time lunch, also great to mix up the veg with whatever you have in the fridge - this will work well with peppers, aubergine or courgettes or herb stalks - the possibilities are endless!
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Ready in 45 minutes
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Cooking time 35 minutes
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Prep time 15 minutes
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Serves 4
One of your 5 a day
Ingredients
- 1 sweet potato, sliced into 1 inch chunks
- 300g frozen peas
- 100g baby leaf spinach
- 1 bunch mint
- 200g Be Good To Yourself Greek Style Cheese
- Zest and juice 1 lemon
- 8 eggs
- 100ml Alpro Soya Original alternative to milk, Chilled
- Black pepper
- Rapeseed oil
- 1 sweet potato, sliced into 1 inch chunks
Method
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1
Preheat the oven to 190°C/fan 170°C/gas mark 5. Toss the sweet potato in a little rapeseed oil and season with black pepper. Roast for about 20-25 minutes or until cooked through. Set aside.
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2
Defrost the peas. Wilt the spinach in a frying pan with a little rapeseed oil then roughly chop and set aside. Finely chop the mint leaves.
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3
Whisk the eggs and milk together in a jug and season. Crumble in half the feta, half the mint, all the spinach and the lemon zest.
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4
Gently heat 1 tbsp rapeseed oil in an oven proof frying pan and pour in the egg mixture. Evenly distribute the peas over the surface and cook for around 5 minutes until the bottom starts to set, then sprinkle over the remaining feta. Arrange the sweet potato pieces on top and place in the oven to cook for a further 10-15 minutes at 160°C/fan 140°C/gas mark 3.
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5
Meanwhile, combine the remaining mint, 1-2tbsp rapeseed oil, the lemon juice (to taste) and some seasoning to create a drizzle.
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6
When the frittata is ready it should be golden brown on top with a slight wobble in the centre. Leave to cool a little then slice up and serve. Finish with a drizzle of the mint oil and a side salad.
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7
Top tips for this recipe;
- This recipe can be enjoyed hot or cold so any leftovers can be used for lunch boxes. Great to add in your leftover veg.
- Respond to the seasons and use kale, butternut squash and parmesan in winter then go for Mediterranean style vegetables in summer.
- Top the frittata with nuts and seeds or different herb oils/ pesto.
- Change up the cheese.
Enjoy!
