Springy frittata
Want a taste of spring? Then try our recipe for a spring frittata with feta cheese. And the best part is, it's quick to cook and healthy, too. This leaves you more time to enjoy spring!
This is what you need:
(For about 2 servings)
- 4 eggs
- 80g leaf spinach
- 100g tomatoes
- 100g shepherd's cheese
- 2 spring onions
- 1 clove of garlic
- 2 tbsp plant milk
- A little oil
- 1 good pinch of makasol spread seasoning salt
And here's how it works:
1. Preheat the oven: top and bottom heat 220 degrees, fan oven 200 degrees.
2. Brush a dish with a little oil. Peel and finely dice the spring onion and garlic. Sort the spinach, wash it, and drain well. Wash the tomatoes and cut them into small pieces.
3. Heat the oil in a non-stick pan and briefly sauté the spring onions and garlic cubes. Add the dripping wet spinach and let it wilt.
4. Whisk the eggs and plant-based milk together and season with makasol spread seasoning salt. Pour into the baking dish, add the spinach, and then the tomatoes. Crumble the feta with a fork and sprinkle on top. Bake in the preheated oven for about 15 minutes.
5. Finally, remove and serve on individual plates with fresh tomatoes and a spring onion.
Bon appetit!
Photo(s): Nina Friedl
