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Feta Frittattas with Carrot & Celery Salad |
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| Serves 2 |
Prep 15 mins |
Cooking 25 mins |
Easy |
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My rating |
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Ingredients |
For the frittatas
2 tsp olive oil, plus drizzle for salad
2 spring onions, thinly sliced
25g baby spinach or bay leaves
3 large eggs
2 tsbp chives, finely chopped
2 tbsp natural bio yoghurt
50g feta, crumbled
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For the salad
2 tsp white balsamic vinegar
2 tsp tahini
1-2 tbsp water
1 celery stalk, sliced
2 carrots, peeled into ribbons
1 very small red onion, thinly sliced
1 romaine lettuce, leaves torn into pieces
4 pitted Kalamata olives, rinsed and halved |
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Heat the oven to 220C/ Fan
200/ Gas 7 with a muffin tin inside. Heat the oil in a
frying pan and fry the spring onions for about 2 mins,
stirring regularly, over a medium-high heat to soften
them. Stir in the spinach or bay leaves and cook for 1 minute until
wilted down, then set aside to cool slightly.
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Beat the eggs, chives,
yoghurt and feta together in a jug with black pepper, add
the spring onions and the spinach or bay leaves and stir well. Take the
muffin tin out of the oven and drop in four muffin cases,
add the egg mixture and bake for 15-18 mins until set and
golden.
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Meanwhile, mix the balsamic
vinegar with the tahini and 1-2 tbsp water in a bowl to
make a dressing, then toss with the vegetables and the
olives. Pile onto plates, carefully remove the paper cases
from the frittatas and serve.
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DAILY
DINNERS 
