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Student Spinach & Cheese Frittata (Flat Omelette Veg   HT   MC  15mins


Serves 1      Hot   Vegetarian  Vegetables  Herbs  Main Course  Gluten Wheat free  




  Onion, finely chopped

25g/1oz  Fresh Spinach, washed and finely shredded

2 tbsp Olive Oil

2 Eggs

25g/1oz Cottage Cheese

1 tablespoon Freshly grated Cheddar or Parmesan Cheese

teaspoon  Grated Nutmeg (optional)

1 tablespoon Freshly chopped herbs e.g. Basil, Parsley or Chives (or  a tablespoon of dried)

Salt and Pepper

A large knob of Butter





1. Heat 1 tablespoon of the oil in a small frying pan then add the finely chopped onion and fry gently over a medium heat for about 3 minutes then add the spinach and continue to cook for a further 2 minutes, turning the mixture a couple of times.


2. Break the eggs into a mixing bowl and stir them vigorously with a fork or wire whisk to mix the yolks and whites.


3. Mix in the fried onions and spinach, both cheeses, nutmeg, herbs, salt and black pepper to taste.


4. Heat the butter and the remaining olive oil in the frying pan and when sizzling pour in the egg mixture and cook the frittata over a medium/high heat for 3-4  minutes, until golden brown on the underside. 


5. Slide the frittata on to a plate,  then slide it back into the pan browned side up and continue to cook for 20-30 seconds only - the centre should remain soft and creamy.


Serve immediately with salad or grilled tomatoes and green vegetables such as beans or peas.




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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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