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Photo of Spinach & leek frittata by WW

Spinach & leek frittata

2
Point(s)
Total Time
1 hr 10 min
Prep
40 min
Cook
20 min
Serves
4
Difficulty
Moderate
Perfect for a brunch party. Serve warm with wedges with some slow roasted tomatoes and salad or cold cut into small squares as finger food.

Ingredients

Calorie controlled cooking spray

5 spray(s)

Spinach

250 g, baby leaf

Leek

1 medium, medium, about 200g, sliced thinly

Egg, whole, raw

6 medium, raw, beaten

Cornflour

2 teaspoon(s), level

Skimmed Milk

100 ml

Parmesan Cheese

2 tablespoon(s), grated, freshly grated

Salt

1 teaspoon(s), sea

Black pepper

1 teaspoon(s)

Instructions

  1. Preheat the oven to 180°C, Gas 4. Spray a 20cm square or 21cm round non-stick cake tin with the cooking spray and line the base with non-stick baking parchment. Blanch the spinach in boiling water 2 minutes until wilted, then drain and squeeze dry (or cook in the microwave according to pack instructions). When cool, chop roughly.
  2. Blanch the leek in boiling water for 3 minutes, then drain and press dry also. Scatter both vegetables into the base of the cake tin.
  3. Beat the eggs with the cornflour, milk and seasoning then pour over the vegetables pressing them down with the back of a fork. Scatter over the cheese then bake for about 18-20 minutes until risen and golden brown.
  4. Remove and cool for 10 minutes then turn out. Serve warm in wedges, or cool completely and cut into small squares.NB. Vegetarians should use vegetarian parmesan.

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