Pea, Feta and Spinach Frittata

Name: Pea, Feta and Spinach Frittata
Yield: 10
Ingredients: 40.0ml Olive oil; 150.0g Baby spinach leaves; 200.0g Frozen peas, thawed; 200.0g Leek, sliced; 12.0x Eggs, lightly beaten; 300.0ml KNORR Hollandaise Gluten Free Sauce 1 L; 75.0g Self-raising flour; 5.0g Dill, chopped; 10.0g Flat leaf parsley, chopped; 0.0 Salt And Cracked Black Pepper; 175.0g Feta, crumbled

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

...

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
KNORR Hollandaise Gluten Free Sauce 1 L 300.0 ml
KNORR Hollandaise Gluten Free Sauce 1 L
Order Now

x

Order now

Bidfood

PFD Foodservice

Countrywide

NAFDA

Superior Food Service

Campbells

Moco Food Services

Amazon AU

Unilever Food Solutions

Free Sample
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

Eggs

Main Meals

Australian

Aged Care

Breakfast & Brunch

Other European

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

...

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.