Always check the labels of the products you use.
Method
- 1
Bake. Adjust oven rack to highest position and heat broiler. Heat olive oil in an 20 cm non-stick skillet over mid-sized high heat, till shimmering. Add shallo and cook till starting to soften, around 3 minutes.
- 2
Cook. Add garlic and carry on cooking till softened, around 2 minutes longer. Tip in spinach and oregano and cook, tossing often till spinach is fully wilted plus any water released by this spinach has cooked off, around 6 minutes total. Taste and add salt if it needs it with salt and pepper.
- 3
Mix. Beat eggs and milk with a beat till incorporated in a big bowl. Add feta and add salt and pepper till it tastes right. Pour egg mixture over spinach next lightly mix with a spatula to release the spinach off this bottom of the pan so that these eggs are in direct contact using the surface of the pan.
- 4
Step 4. Heat till eggs are almost totally set, around 12 minutes, reducing heat if you need to to prevent burning. Put pan under the broiler till this top is set as well, keeping one close eye upon it so it does not burn, around 2 minutes longer. To release the frittata off the pan, loosen edges using a spatula.
- 5
Finish. Put a dinner plate over pan, plus holding plate firmly flip the pan over so this frittata releases onto the plate. Eat while warm with toast and sliced spring onions.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Why this label?
20.8 g protein for 332 kcal = 6.3 g per 100 kcal, so protein gives about 25% of the energy. High protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 332 kcal |
| Protein | 20.8 g |
| Carbohydrate | 6.1 g |
| of which sugars | 2.2 g |
| of which free sugars | 0 g |
| Fat | 24.9 g |
| of which saturates | 8.2 g |
| Fibre | 1.4 g |
| Salt | 1.18 g |
Protein per 100 kcal
6.3 g meets High protein (≥ 5 g per 100 kcal = 20% of energy, and ≥ 10 g per serving)
Calculated from USDA FoodData Central ingredient values
