Meera Sodha's latest recipe offers a simple yet flavorful spinach, pea and cheddar frittata that can be prepared in just 30 minutes. This dish is ideal for breakfast, lunch, or a light dinner, showcasing the versatility of eggs combined with vibrant vegetables and sharp cheese.
Ingredients and Preparation
The frittata calls for eight large eggs, a cup of frozen peas, three cups of fresh spinach, one medium onion, two cloves of garlic, and 100 grams of grated sharp cheddar cheese. Salt, pepper, and a pinch of nutmeg season the mixture. Sodha recommends using a non-stick ovenproof skillet for even cooking. The process begins by sautéing diced onion and minced garlic in olive oil until softened, then adding the spinach until wilted. The peas are stirred in briefly before the beaten eggs are poured over the vegetables. The frittata cooks on the stovetop until the edges set, then is transferred to a preheated oven at 180°C (350°F) for 10-12 minutes until golden and puffed.
Tips for Success
Sodha emphasizes the importance of not overcooking the eggs to maintain a tender texture. She suggests letting the frittata rest for a few minutes after baking to allow it to settle before slicing. The recipe can be customized with other vegetables like bell peppers or mushrooms, and the cheese can be swapped for feta or goat cheese for a different flavor profile. Leftovers keep well in the refrigerator for up to three days and can be reheated gently.
Why This Frittata Works
This frittata is a balanced meal, providing protein from eggs and cheese, fiber from peas and spinach, and healthy fats from olive oil. It is naturally gluten-free and can be made vegetarian. The combination of sweet peas, earthy spinach, and sharp cheddar creates a satisfying dish that appeals to a wide range of palates. According to Sodha, "This frittata is a brilliant way to use up odds and ends from the fridge, and it's forgiving enough for even novice cooks."
Serving Suggestions
Serve the frittata warm or at room temperature with a side salad of mixed greens dressed with lemon vinaigrette. It also pairs well with crusty bread or roasted potatoes for a heartier meal. For a brunch spread, cut the frittata into small wedges and serve alongside fresh fruit and yogurt. The recipe yields four generous servings, making it a practical option for family meals or meal prep.
Nutritional Information
Each serving contains approximately 320 calories, 22 grams of protein, 24 grams of fat, and 8 grams of carbohydrates. The dish is rich in vitamin A from spinach, vitamin C from peas, and calcium from cheddar cheese. It is also a good source of iron and folate. For those watching sodium intake, reduce the added salt and use low-sodium cheese.
