Cheesy Salad Frittata recipe

Name: Cheesy Salad Frittata
Total time: 22 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 5 Eggs; 120g Salad; 70g Cheese; 60ml Single cream; 10g Butter

A fluffy oven-finished frittata packed with salad and cheese, with a creamy egg base. It is ideal for slicing and serving warm or cold.

22 min · Easy · Italian Jump to method

Ingredients

2 servings

5 Eggs
120g Salad
70g Cheese
60ml Single cream
10g Butter

Nutrition	Per servingEstimated
Calories	393 kcal
Protein	23.2 g
Carbohydrates	4.8 g
Fat	30.1 g
Saturated fat	15.4 g
Fibre	1.1 g
Sugar	2.9 g
Sodium	0.5 mg

Why this works

A rich, protein-containing frittata that is relatively low in carbohydrate but high in saturated fat and salt from the cheese, cream and butter.

High-quality protein. Eggs and cheese provide complete protein, which supports muscle maintenance and satiety.

Calcium and B vitamins. Cheese and eggs contribute calcium, vitamin B12 and riboflavin, all important for bone health and energy metabolism.

Saturated fat and sodium. The cheese, single cream and butter push up saturated fat, while cheese also adds a notable sodium load.

Method

Heat the oven to 190°C (Fan 170°C, 374°F, Gas Mark 5) and melt the butter in an ovenproof frying pan.
Let the butter foam but not brown; if it starts to colour, lower the heat so the pan stays evenly heated for the frittata base.
Add the salad and cook for 1-2 minutes until just wilted.
Stir only until the leaves lose their raw look and just collapse, because overcooking here will make the filling watery and dull in flavour.
Whisk the eggs with the single cream, then stir in most of the cheese.
Whisk until the eggs and cream are fully homogeneous and the mixture looks pale, then fold in the cheese gently so it does not clump together.
Pour into the pan, scatter over the remaining cheese and cook on the hob for 2 minutes before finishing in the oven for 10-12 minutes.
Keep the hob at a medium-low heat so the base starts to set without colouring too quickly, and move the pan straight to the oven as soon as the edges begin to firm and the centre is still slightly wobbly.
Rest for a couple of minutes before slicing.
Leave it on the side until the top is no longer molten and the slice holds its shape, which stops the filling from spilling out when cut.

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