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Photo of Five-cheese and spinach frittata by WW

Five-cheese and spinach frittata

6
5
5
SmartPoints® value per serving
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
6
Difficulty
Easy
Ideal for weekend brunches, crustless quiches are easy to put together, so you can go to town on mouthwatering fillings – like five different cheeses!

Ingredients

Olive oil

1 tsp

Onion

½ medium, finely chopped

Egg(s)

5 medium

Skim milk

¼ cup(s), (60ml)

Dijon mustard

1½ tsp

Dried oregano

1 tsp

Frozen boiled spinach, drained

250 g, thawed not boiled, squeezed to extract excess moisture

Reduced-fat ricotta cheese

100 g, crumbled

Reduced-fat 15% cheddar cheese

¾ cup(s), grated, (90g), grated

Goat's cheese

50 g, crumbled

Blue vein cheese

50 g, crumbled

Grated parmesan cheese

2 tbs, finely grated

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 180°C. Lightly spray a 22cm round ovenproof pie dish with oil.
  2. Heat oil in a large frying pan over a medium heat. Cook onion, stirring occasionally, for about 5 minutes or until softened. Cool.
  3. 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.
  4. 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.

Notes

For a milder cheese flavour, omit the goats cheese and blue cheese and increase ricotta to 200g. Serve with mixed salad leaves.

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