Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A thick, spiced frittata with peas, spinach, onion and green chilli, finished under the grill.
Equipment: Ovenproof non-stick frying pan, grill
Measures and names
Ingredients
- 8 eggs
- 2 tsp oil
- 1 tsp cumin seeds
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 green chilli, finely chopped
- ½ tsp ground turmeric
- 1 tsp garam masala
- 100 g frozen peas
- 100 g baby spinach
- 1 tomato, sliced
- 1 small handful of fresh coriander (cilantro), chopped
- Salt and black pepper
Method
- Heat the grill to high. Beat the eggs with the coriander and a good pinch of salt and pepper.
- Heat the oil in an ovenproof frying pan, add the cumin seeds for 30 seconds, then the onion, and cook for 4 minutes. Add the garlic, chilli, turmeric and garam masala for 1 minute.
- Add the peas and spinach and stir until the spinach wilts.
- Pour in the eggs and cook over a low-medium heat for 6–7 minutes, without stirring, until the bottom and sides are set. Lay the tomato slices on top.
- Slide the pan under the grill for 3–4 minutes until the top is set and golden. Cut into wedges.
Swaps and tips
Wrap the pan handle in foil if it isn't fully ovenproof. Cold wedges pack well for lunch for up to 2 days in the fridge.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 34 g | 15 g | 6 g | 28 g | 445 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
