Ingredients
- 1 tablespoon olive oil
- 1 large red onion, peeled and finely sliced
- 2 cloves garlic, crushed
- 120g bag Krispkut Winter
- Salad Spinach & Cavolo Nero ¼ cup basil leaves
- 300g punnet cherry tomatoes
- 100g feta, crumbled
- 6 eggs, beaten
- ½ cup grated parmesan
- salt and pepper to taste
- olive oil spray
How to prepare
- Preheat the oven to 200ºC. Lightly grease a non-stick 27cm x 18cm baking dish.
- Heat the olive oil in a frying pan over a medium-low heat. Add the onion and cook it for 3-4 minutes, or until it has softened. Add the garlic and cook for a further minute.
- Add the Krispkut Winter Salad Spinach & Cavolo Nero and the basil, remove the pan from the heat and toss so the leaves wilt slightly. Place the mixture into the baking dish and add the cherry tomatoes and feta.
- Combine the eggs and parmesan in a bowl. Season to taste with the salt and pepper. Pour the egg mixture into the baking dish and spray the surface with the oil spray.
- Bake the frittata in the preheated oven for 18-20 minutes, or until the egg is just set and the top is golden brown. Serve the frittata warm or cold with extra Krispkut Winter Salad Spinach & Cavolo Nero as a salad.
