Serves: 4 | Weight Watchers propoints: 9 | Time: 25 minutes
Ingredients
100g green peas,
1 large leek, trimmed washed and sliced
90g spinach
Sunflower oil spray
Handful basil leaves, roughly torn
8 large eggs, beaten
100g low fat feta
side salad
100g new potatoes, to serve
1 large leek, trimmed washed and sliced
90g spinach
Sunflower oil spray
Handful basil leaves, roughly torn
8 large eggs, beaten
100g low fat feta
side salad
100g new potatoes, to serve
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Method
1. Preheat the oven to 200ºC, gas mark 6. Steam the peas, leeks and spinach
2. Spray a little oil into an 18cm-base, non-stick, ovenproof frying pan. In a medium bowl, mix together the cooked vegetables, torn basil and beaten eggs. Season with freshly ground black pepper and pour into the frying pan. Scatter with the cheese and cook over a low heat for 10 minutes or until beginning to set.
3. Bake the frittata in the oven for another 10-15 minutes until puffed up, golden and set. Turn out of the pan and leave to cool slightly before cutting into wedges. Serve with the salad and new potatoes.
2. Spray a little oil into an 18cm-base, non-stick, ovenproof frying pan. In a medium bowl, mix together the cooked vegetables, torn basil and beaten eggs. Season with freshly ground black pepper and pour into the frying pan. Scatter with the cheese and cook over a low heat for 10 minutes or until beginning to set.
3. Bake the frittata in the oven for another 10-15 minutes until puffed up, golden and set. Turn out of the pan and leave to cool slightly before cutting into wedges. Serve with the salad and new potatoes.
Note: I’ve calculated the Weight Watcher’s points for this recipe myself. You might like to double check before you track. I’m not responsible for any weight gain other than my own!!
I occasionally modify recipes after the original post is published: if so I’ll make that clear.
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