Spinach, Butternut and Feta Frittata with Chilli Jam

Spinach, Butternut and Feta Frittata with Chilli Jam

Ready in 40 minutes Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, July 9, 2017.

A light and tasty veggie dish is packed with nutrients from the colourful rainbow of ingredients.


Ingredients

SPINACH, BUTTERNUT AND FETA FRITTATA

  • 400g butternut pumpkin, peeled and diced 1cm
  • 1 brown onion, thinly sliced
  • ¼ teaspoon salt
  • 2 teaspoons GF frittata spice mix
  • 6 eggs
  • ½ cup milk
  • ½ teaspoon salt
  • 1 courgette
  • 2 tablespoons coriander leaves and stalks
  • 150g feta cheese
  • ⅓ bag baby spinach leaves

RIBBON SALAD

  • 1½ teaspoons GF white wine vinegar
  • 1 teaspoon olive oil
  • 1 telegraph cucumber
  • 1 carrot
  • 1 cup frozen peas
  • 1 tablespoon coriander leaves

TO SERVE

  • 30g GF whole, roasted peanuts
  • 80g GF mild chilli jam

Steps

  1. oven to 220°C. Bring a small pot of salted water to the boil.
  2. Heat a drizzle of oil in a large, oven-proof fry-pan on mediumhigh heat and cook butternut and onion for 10-12 minutes, until butternut is tender. Sprinkle over first measure of salt and frittata spice mix and cook for a further 1 minute, until fragrant.
  3. While butternut cooks, whisk eggs, milk and second measure of salt in a small bowl and season with pepper. Grate courgette and squeeze out excess moisture in a clean, dry tea towel. Roughly chop first measure of coriander. Add all to bowl with egg mixture, crumble through feta, mix and set aside.
  4. Once butternut has finished cooking, evenly scatter chopped spinach over top. Pour over egg mix and shake pan to evenly distribute. Place in oven to bake for 13-15 minutes, until eggs are just set. Remove from oven and leave to stand for a few minutes before slicing into wedges.
  5. While frittata is cooking, prepare ribbon salad. In a medium bowl combine vinegar and oil. Use a vegetable peeler to peel cucumber and carrot into long, thin ribbons, stopping when you reach the core (discard carrot core and thinly slice cucumber). Add to bowl with the dressing.
  6. Cook peas in pot of boiling water for 1 minute, then drain and refresh under cold water. Drain again. Finely chop second measure of coriander and add both to bowl with salad. Toss to combine and season to taste. Roughly chop peanuts and sprinkle over salad.
  7. place a slice of frittata onto each plate and serve ribbon salad and a dollop of mild chilli jam on the side.

Nutritional Information

Energy 1661 kj
397 kcal
Protein 21.2g
Carbohydrate 20.8g
Fat 24.5g