Name: Feta frittatas with carrot & celery salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Cuisine: British
Ingredients: 2 tsp rapeseed oil plus a drizzle for the salad (optional); 1 large leek well washed and thinly sliced; 25g baby spinach; 3 large eggs; ⅓ pack dill stalks removed, fronds chopped; 2 tbsp natural bio-yogurt; 50g feta crumbled; 1 garlic clove finely grated; 2 tsp balsamic vinegar; 2 tsp tahini; 2 celery sticks sliced; 2 carrots peeled into ribbons; 1 very small red onion thinly sliced; 2 romaine lettuces leaves, torn into pieces; 6 pitted black Kalamata olive rinsed and halved

Feta frittatas with carrot & celery salad

For the frittatas

2 tsp rapeseed oil
plus a drizzle for the salad (optional)
1 large leek
well washed and thinly sliced
25g baby spinach
3 large eggs
⅓ pack dill
stalks removed, fronds chopped
2 tbsp natural bio-yogurt
50g feta
crumbled
1 garlic clove
finely grated

For the salad

2 tsp balsamic vinegar
2 tsp tahini
2 celery sticks
sliced
2 carrots
peeled into ribbons
1 very small red onion
thinly sliced
2 romaine lettuces
leaves, torn into pieces
6 pitted black Kalamata olive
rinsed and halved

Method

step 1
Heat oven to 220C/200C fan/gas 7 with a muffin tin inside. Heat the oil in a frying pan and fry the leek for about 4 mins, stirring regularly, over a medium-high heat to soften it. Stir in the spinach and cook for 1 min until wilted down, then set aside to cool slightly.
step 2
Beat the eggs, dill, yogurt and feta together in a jug with black pepper and the garlic. Add the leeks and spinach, and stir well. Take the muffin tin out of the oven and drop in four muffin cases, add the egg mixture and bake for 15-18 mins until set and golden.
step 3
Meanwhile, mix the balsamic vinegar with the tahini and 1-2 tbsp water in a bowl to make a dressing, then toss with the vegetables and olives. Pile onto plates, carefully remove the paper cases from the frittatas and serve.