Photo of Spinach & soft cheese frittata by WW

Spinach & soft cheese frittata

Points® value
Total Time
25 min
10 min
15 min


Low Fat Spread

4 g

New potatoes, raw

600 g, halved if large


1 small, finely chopped

Red pepper

1 medium, deseeded and chopped


150 g

Calorie controlled cooking spray

10 spray(s)

Egg, whole, raw

6 medium, raw, beaten

Co-op Reduced Fat Soft Cheese with Onion and Chives

100 g


  1. Preheat the grill to high. Heat the spinach in a frying pan, stirring to break it up, for 5 minutes, (until defrosted if using frozen) and warmed through. Drain and wipe the pan with kitchen towel.
  2. Mist the pan with cooking spray and add the onion and pepper. Season and fry, stirring, for 5 minutes. Return the spinach to the pan. Pour in the beaten eggs and then spoon the soft cheese into the pan in dollops.
  3. Cook for 3–4 minutes, or until the bottom of the frittata is set, then grill for 5 minutes or until the top is golden and set.
  4. Meanwhile, cook the new potatoes in boiling water for 10–12 minutes, until tender. Drain, and divide between 4 plates. Top each portion with 1 tsp low fat spread each. Slice the frittata into 4. Divide between the plates and serve.