This spinach and mushroom frittata is packed with goodies. Whip it up and enjoy it for breakfast, lunch or dinner!
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Preheat oven to 180°C. Place half the oil and half the butter in a large non-stick frying pan over medium-high heat. Add the mushroom and cook, stirring occasionally, for 5 mins or until browned and tender. Add half the lemon juice and half the garlic and stir to combine. Season. Use a slotted spoon to transfer the mushroom mixture to a plate. Cover to keep warm.
Add remaining oil and remaining butter to the pan. Add the leek and cook, stirring, for 5 mins or until tender. Add the thyme, remaining garlic and half the spinach and stir until the spinach wilts. Season.
Place the eggs, cream, lemon rind and remaining lemon juice in a large bowl and whisk to combine. Add the parsley and three-quarters of the parmesan. Season and stir to combine. Pour over the leek mixture in the pan and stir to combine. Sprinkle with three-quarters of the mushroom mixture, half the fetta and the remaining parmesan. Bake for 20 mins or until the filling is golden and set.
Sprinkle the frittata with the remaining mushroom mixture, remaining spinach and remaining fetta. Cut into pieces to serve.
Serve with thyme sprigs and finely grated parmesan
COOK. STORE. SAVE.
Save the oil from the marinated fetta. Store in the fridge for up to 2 weeks and use to make salad dressings.
COOK IT RIGHT
Buy it right
When you need super-fine parmesan, it’s best to buy it in block form. Pre-grated or shredded parmesan in bags are ideal for salads and soups.
Store it right
To prevent parmesan from drying out, wrap the block in wax paper, then in foil. Store in the fridge for up to 4 weeks.
Cook it right
If your parmesan block has the rind, add it to soups, sauces, stocks and stews for rich flavour.
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