| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 25 minutes |
| Serves | 4 |
| Cuisine | Spanish |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 343 |
| Fat | 22g |
| Saturates | 8g |
| Protein | 20g |
| Carbs | 19g |
| Sugars | 6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4.
Finely slice the leek, mince the garlic and trim the asparagus into 3cm pieces. Finely chop the 1 handful each of parsley and mint and set aside for later.
Heat 1 tbsp olive oil in a 24cm oven-proof, non-stick pan over a medium heat. Add the leek and sauté for 4–5 minutes until softened. Stir in the garlic and cook for 1 minute. Add the spinach, asparagus and peas, cooking until just wilted and bright green. Remove from heat and set aside to cool slightly.
In a large bowl, whisk together the eggs, cream, salt and pepper. Crumble in the feta and add the chopped parsley and mint. Stir in the cooked greens until evenly distributed. Wipe out the pan and lightly oil it again. Pour in the egg mixture and cook over low heat for 5-6 minutes until the edges begin to set. Transfer to the oven and bake for 10–12 minutes, or until set and golden on top.
In a small bowl, stir together the labneh, cumin, olive oil, lemon zest and juice, and a pinch of salt until smooth and creamy.
Slice the frittata into wedges and serve warm or at room temperature with a generous dollop of cumin-spiced labneh, lemon zest and scattered over roughly torn herbs.
