Pea, Feta and Spinach Frittata
An easy to make and much loved dish, this frittata is extra creamy with the addition of KNORR Hollandaise Gluten Free Sauce.

Ingredients per serve
Method
-
Olive oil 40.0 ml
-
Baby spinach leaves 150.0 g
-
Frozen peas, thawed 200.0 g
-
Leek, sliced 200.0 g
-
Eggs, lightly beaten 12.0 x
-
Self-raising flour 75.0 g
-
Dill, chopped 5.0 g
-
Flat leaf parsley, chopped 10.0 g
-
Salt And Cracked Black Pepper
-
Feta, crumbled 175.0 g
Preparation
-
Method
- Heat oil in a large frying pan. Saute spinach and leek until softened, stir through peas.
- Whisk together eggs, KNORR Hollandaise Gluten Free Sauce, flour and herbs.
- Add spinach mixture. Season.
- Pour the mixture into a large lined baking dish then scatter over feta.
- Bake at 175 degree Celsius for 40 minutes or until golden and set. Cool then slice.
-
Serving suggestion
- Serve with salad or steamed vegetables.