Five-cheese and spinach frittata
½ medium, finely chopped
¼ cup(s), (60ml)
Frozen boiled spinach, drained
250 g, thawed, squeezed to extract excess moisture
Reduced-fat ricotta cheese
100 g, crumbled
Reduced-fat 15% cheddar cheese
¾ cup(s), grated, (90g), grated
50 g, soft, crumbled
Blue vein cheese
50 g, crumbled
Grated parmesan cheese
2 tbs, finely grated
1 x 3 second spray(s)
- Preheat oven to 180°C. Lightly spray a 22cm round ovenproof pie dish with oil.
- Heat oil in a large frying pan over a medium heat. Cook onion, stirring occasionally, for about 5 minutes or until softened. Cool.
- Meanwhile, whisk eggs, milk, mustard and oregano in a large bowl. Season with salt and pepper and stir in spinach, ricotta, cheddar, goats cheese, blue cheese and onion until well combined. Spoon mixture into prepared pie dish and distribute evenly. Sprinkle with parmesan.
- Bake for 25 minutes or until frittata is set when a knife inserted into the centre comes out clean. Stand 10 minutes before cutting into 6 wedges.