Tex-Mex baked veggie frittata
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 4 spring onionsfinely chopped
- 1 tbsp olive oilplus extra for the tin
- 100g spinachchopped
- 3 tbsp soft cheese
- 6 eggs
- 50g cheddarfinely grated
- 2 tbsp sliced pickled jalapeñosdrained and chopped
- 2 roasted red peppers from a jardiced
- a handful corianderchopped
- soft flatbreadsto serve
- chilli sauce (optional)to serve
Nutrition: per serving
- kcal262
- fat20.2g
- saturates8.8g
- carbs3.7g
- sugars2.3g
- fibre0.5g
- protein15.9g
- salt0.9g
Method
step 1
Heat the oven to 180C/fan 160C/gas 4. Oil and line a 23cm round cake or deep flan tin with baking paper – scrunch up the paper a few times so it becomes pliable, then push into the bottom of the tin. Fry the spring onion in 1 tbsp olive oil in a small pan until tender. Add the spinach and cook until wilted, turning up the heat to evaporate any excess liquid, then season and cool slightly.
step 2
Put the soft cheese in a bowl, beat until soft, then gradually whisk in the eggs, add lots of seasoning, then stir in the spinach mix, cheddar, jalepeños, peppers and coriander. Pour into the lined tin and bake for 12-15 minutes or until puffed, lightly golden and just set. Serve with flatbreads and chilli sauce, if you like.
