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
Extra light cheddar cheese
¾ cup(s), grated, shredded (90g)
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 22 cm round ovenproof pie dish with oil.
- Heat oil in a large non-stick frying pan over medium heat. Cook onion, stirring occasionally, for about 5 minutes or until softened. Set aside to slightly cool.
- Meanwhile, whisk eggs, milk, mustard and oregano in a large bowl. Season with salt and pepper and stir in spinach, ricotta, cheddar, goat’s 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 for 10 minutes before cutting into 6 wedges.