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Spinach frittata

Spinach frittata


A slice of frittata makes a delicious low-carb lunch, and this recipe is great for feeding a crowd

  • Feeds 4 Feeds 4
  • Ready in 30 minutes

Each serving contains

  • Energy
    1070kj 257kcal
  • Fat
    Med 26%
  • Saturates
    Med 28%
  • Sugar
    Low 26%
  • Salt
    Low 26%

% of adult’s reference intake | Carbohydrates per serving : 4g


  • 250g Co-op baby leaf spinach
  • 1 tbsp vegetable oil
  • 4 spring onions, sliced
  • 1 red pepper, deseeded and chopped
  • 8 large Co-op British eggs, lightly beaten
  • 30g Co-op Irresistible Somerset vintage, Cheddar, grated


  1. Put the spinach in a nonstick, ovenproof frying pan and cook over a medium heat, stirring, until wilted
  2. Tip into a sieve and press firmly with the back of a spoon to extract as much liquid as possible
  3. Preheat the grill
  4. Heat the oil in the pan and fry the spring onion and pepper for 4 mins, or until starting to soften
  5. Add the spinach in small piles, distributing evenly
  6. Pour in the egg and season
  7. Turn the heat to low and cook the frittata, without stirring, until almost set with a thin film of runny egg on top
  8. Sprinkle over the cheese and grill until the egg is set and the cheese has melted
  9. Serve seasoned with freshly ground black pepper.

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