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Fetta, spinach and sourdough frittata

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  • Nut free
  • Peanut free
  • Sesame free
  • Shellfish free
  • Seafood free
  • No added sugar
  • Vegetarian
  • High in protein
  • 1 serve veg or fruit

This fetta, spinach and sourdough frittata is not only a great start to the day, it’s a great way to use up ingredients at the end of the week.

  • Serves4
  • Cook time25 minutes
  • Prep time10 minutes, + cooling time
Fetta, spinach and sourdough frittata

Ingredients

  • 80g Coles Australian Baby Spinach
  • 1/3 Coles Bakery Stone Baked White Sourdough Vienna by Laurent*, cut into 2cm pieces
  • 100g red Perino tomatoes, halved lengthways
  • 1 spring onion, thinly sliced
  • 100g Coles Australian Style Fetta, crumbled
  • 6 free-range eggs
  • 2 tbs self-raising flour

Nutritional information

Per Serve: Energy: 1341kJ/321 Cals (15%), Protein: 18g (36%), Fat: 15g (21%), Sat Fat: 4g (17%), Carb: 29g (9%), Sugar: 3g (3%), Dietary Fibre: 2g (7%), Sodium: 657mg (33%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 180°C. Grease a 20cm square or 22cm round oven-proof dish.

  2. Step 2

    Place three-quarters of the spinach in a colander and pour over boiling water to wilt spinach. Transfer to a bowl and set aside to cool slightly. Use your hands to squeeze out as much liquid from spinach as possible. Coarsely chop.

  3. Step 3

    Arrange the bread, spinach, tomato, spring onion and fetta in prepared dish. Place eggs and flour in a large bowl and whisk to combine. Season. Pour egg mixture over bread mixture. Bake for 25 mins or until golden and set.

  4. Step 4

    Top frittata with remaining spinach.

Recipe tip

COOK. STORE. SAVE
Use it up:
Frittata is the perfect ‘end of week’ meal as it uses up the last of the fresh ingredients bought earlier in the week. Add any other leftover ingredients you have, like broccoli or deli meats.

Fetta, spinach and sourdough frittata

Fetta, spinach and sourdough frittata
  • Serves4
  • Cook time25 minutes
  • Prep time10 minutes, + cooling time
Ingredients
  • 80g Coles Australian Baby Spinach
  • 1/3 Coles Bakery Stone Baked White Sourdough Vienna by Laurent*, cut into 2cm pieces
  • 100g red Perino tomatoes, halved lengthways
  • 1 spring onion, thinly sliced
  • 100g Coles Australian Style Fetta, crumbled
  • 6 free-range eggs
  • 2 tbs self-raising flour
    Description

    This fetta, spinach and sourdough frittata is not only a great start to the day, it’s a great way to use up ingredients at the end of the week.

    Method
    1. Step 1

      Preheat oven to 180°C. Grease a 20cm square or 22cm round oven-proof dish.

    2. Step 2

      Place three-quarters of the spinach in a colander and pour over boiling water to wilt spinach. Transfer to a bowl and set aside to cool slightly. Use your hands to squeeze out as much liquid from spinach as possible. Coarsely chop.

    3. Step 3

      Arrange the bread, spinach, tomato, spring onion and fetta in prepared dish. Place eggs and flour in a large bowl and whisk to combine. Season. Pour egg mixture over bread mixture. Bake for 25 mins or until golden and set.

    4. Step 4

      Top frittata with remaining spinach.