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Tex-Mex Baked Veggie Frittata |
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| Serves 4 |
Prep 20 mins |
Cooking 15 mins |
Easy |
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My rating |
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Ingredients |
4 spring onions, finely chopped
1 tbsp olive oil + extra for the tin
100g spinach, chopped
3 tbsp soft cheese
6 eggs
50g cheddar, finely grated
2 roasted red peppers, diced
a handful of chopped parsley
soft flatbreads, to serve
chilli sauce, to serve (optional)
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Heat the oven to 180C/ Fan
160C/ Gas 4. Oil and line a 23 cm round cake or deep flan
tin with baking paper - scrunch up the paper a few times
so it becomes pliable, then push into the bottom of the
tin. Fry the spring onion in 1 tbsp of olive oil in a
small pan until tender. Add the spinach and cook until
wilted, turning up the heat to evaporate any excess
liquid, then season and cool slightly.
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Put the soft cheese in a bowl,
beat until soft, then gradually whisk in the eggs, add
lots of seasoning, then stir in the spinach mix, cheddar,
peppers and parsley. Pour into the lined tin and bake for
12-15mins or until puffed, lightly golden and just set.
Serve with flatbreads and chilli sauce, if you like.
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