Brie, Pepper & Spinach Deep-set Frittata
Licensed from Recipe Guru
©️ Octopus Publishing Ltd
Preparation time is 5minutes
Cook time is 10minutes
Total time is 15minutes
Serve is for 4 to 6 people
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Difficulty level: 2 out of 4
9 Ingredients
- 3tablespoons olive oil
- 1 red onion, sliced
- 200grams baby spinach leaves
- 8 eggs
- 100grams drained Peppadew peppers, roughly chopped
- 175grams Brie, cut into chunks
- 1 pinch salt
- 1 pinch pepper
- 1 leafy salad (to serve)
Nutrition per serving
1290kJ / 308Cal
1290 Kilojoules or 308 Calories
15% of daily energy intake*
Protein
15.6grams
Fat
25.8grams
Carbs
4.3grams
Sugars
2.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Heat the oil in a 25 cm, heavy-based frying pan and cook the onion over a medium heat, stirring occasionally, for 5 minutes until softened. Add the spinach and cook, stirring, for 1 minute until wilted. Remove the pan from the heat.
Step 2 of 4
Beat the eggs in a bowl and season with a little salt and plenty of pepper, then pour over the spinach and onion in the pan.
Step 3 of 4
Scatter over the Peppadew peppers and Brie evenly and leave them to settle in the frittata mixture. Return the frittata to a low heat and cook for 3-5 minutes until the base is set.
Step 4 of 4
Place the pan under a preheated medium grill, making sure that the pan handle is turned away from the heat, and cook for 3-4 minutes until the top is golden and set. Serve cut into wedges, accompanied by a simple leafy salad, if liked.
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