Pea and leek frittata

Serves: 4  |  Weight Watchers propoints: 9    |   Time: 25 minutes


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

Teiichi’s Country 2017 movie downloadwatch full movie The Invisible Guest 2017 onlineLogan 2017 movie trailer


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.

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. 

Thanks for reading!

If you really like a post please share, like on FB, Stumble and give it a THUMBS UP or Pin It on Pinterest!

Comments are welcome but please keep it positive and helpful. No hyperlinks, no spam, no ads, no keywords and no personal attacks.

Follow on Bloglovin 
Follow Poor Mother on Bloglovin’