Spinach & Feta Frittata

By Jacqueline Der Karapetian | on February 9, 2016

Looking for a quick and easy pre or post protein rich workout meal? Try this Spinach & Feta Frittata that you can make in advance to save time!

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This recipe has become a firm favourite in our household and not just as a pre or post workout meal.  The main ingredients are eggs, chick pea (gram) flour, feta cheese and spinach, but I often add mushrooms, peppers, red onion, fresh herbs, garlic – what ever I fancy! It is a very versatile recipe as you can either cook the mixture as a whole frittata, as individual wraps or as mini ‘cupcakes’.  I usually serve the frittata with either a salad or roasted mushrooms and tomatoes.

Ingredients for 1 frittata or 6 ‘cupcakes’

150g washed spinach

4 medium eggs

50g chick pea (gram) flour

100g Feta cheese

Salt & Pepper

Rapeseed oil

Heat the oven to 180 degrees

– Wilt the spinach in a saucepan, drain and cool.

– Gently squeeze out any excess moisture from the spinach and chop.

– Beat the eggs and add the gram flour.  Continue beating until you have a smooth paste.

– Add the spinach and season.

For the Frittata:

– Heat about 2 teaspoons of rapeseed oil in a large, non stick frying pan (that can go in the oven) and pour the spinach mixture into the centre of the pan, spreading it evenly with the back of a spoon.

– Sprinkle over the feta cheese and cook for about 5 minutes, then place in the hot oven to cook for another 10 minutes or until the frittata is firm to touch.

For the ‘cupcakes’

– Using a cup cake or muffin tray, brush a little oil into 6 of the cups and divide mixture between them.

– Bake for about 20 minutes or until centre has set

For the wraps (makes 4):

– Add 50-75 ml water to the mixture to make a loose batter with a pourable texture – like double cream.

– Heat a little oil in a large non stick frying pan and pour a quarter of the mixture into the pan, spreading it evenly.

– Cook for a couple of minutes, loosen with a spatula and (if you dare!) flip to cook the other side.

– Transfer to a plate and cook the rest.

You can fill these wraps with whatever you like – oilves, salad, meats, chutney’s, pickles, hummus…. the list is endless!



One Comment to "Spinach & Feta Frittata"

  • sally says:

    February 9, 2016 at 4:56 pm - Reply

    Lovely! I’ve made it before, will try it as a cup cake for kids lunch boxes x

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