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Pea & Spinach Frittata

The frittata is a great example of the philosophy that runs through Annabel's two Essential cookbooks: once you have the hang of the method, it’s a recipe that can be endlessly customised. This combo is great for when you have only eggs, frozen vegetables and cheese at hand, but you could also try it with sautéed peppers and zucchini and lots of fresh basil, or sautéed crumbled fennel sausage, finely chopped broccoli and parmesan. We like to cook it in a frying pan but you can also make individual frittatas in Texas muffin pans. Bake at 180ºC fanbake until set and lightly golden (about 30 minutes).

Prep Time

5 mins

Cook Time

20 mins





Quick & Easy




8 eggs

1 cup peas, thawed if frozen

1 tbsp pesto, or 2 finely sliced spring onions

1 cup spinach, cooked or frozen thawed, well drained

100g feta cheese, crumbled, or grated cheese

1/2 tsp salt

freshly ground black pepper, to taste

1 tbsp extra-virgin olive oil, to cook


Preheat oven grill. Whisk eggs lightly in a bowl. Stir in peas, spinach, pesto or spring onions, feta, salt and pepper.

Heat oil in a medium ovenproof frying pan (about 22cm in diameter). Add egg mixture and spread evenly. Cook over a low heat until starting to set around the edges (10-12 minutes), then transfer to the oven and cook about 15cm under a preheated grill until set and starting to puff (a further 10-12 minutes).

Allow to cool in the pan. Remove from pan, cut into wedges and serve at room temperature.

Serve this with Mixed Leaf Salad with Honey Mustard Dressing

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