Spinach, leek and pea frittata

Serves 4
Cooks in
Preparation Time


Knob of butter
2 tbsp olive oil, plus extra
2 leeks
100g frozen field fare baby spinach (defrosted)
150g frozen field fare peas
10 large free-range eggs
100ml whole milk
Small handful basil leaves
150g mixed lettuce leaves
Juice ½ lemon

Knob of butter2 tbsp olive oil, plus extra2 leeks100g frozen field fare baby spinach (defrosted)150g frozen field fare peas10 large free-range eggs100ml whole milkSmall handful basil leaves150g mixed lettuce leavesJuice ½ lemon


01.Melt the butter and 2 tbsp oil over a low-medium heat in a deep, non-stick, medium (20-23cm) ovenproof frying pan. Slice the leeks into 1cm rounds. When the butter foams, add them and fry for about 7 minutes, stirring now and then, until soft and sweet.
02.Heat the oven to 180°C/160°C fan/gas 4. Add the spinach and peas to the leeks and increase the heat to medium. Cook for 2-3 minutes until the spinach is mostly wilted and the peas are bright green, then season.
03.Whisk the eggs and milk in a bowl and season. Add to the veg in the pan with the basil leaves (torn). Stir briefly to distribute evenly.
04.Bake for 20-25 minutes until firm. Cool for a few minutes, then put a serving plate on top and invert to remove from the pan. Dress the salad leaves with lemon juice and olive oil, season and serve with the frittata.


Many thanks to Delicious Magazine for this Recipe

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