Five-cheese and spinach frittata
5
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 6 • Difficulty: Easy
Whip up a big leafy salad to serve on the side of this cheesy frittata for a tasty lunch to enjoy with friends.
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
Cooked frozen spinach
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)
Soft goat's cheese
50 g, soft, 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 22 cm round ovenproof pie dish with oil.
2
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.
3
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.
4
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.
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