Spinach, mascarpone and sheep feta frittata with mint and rocket
( SERVES 4 )
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|1 tbsp||Olive oil|
|300 g||Spinach, washed and chopped|
|150 g||Rocket, washed and chopped|
|1 cup||Mint leaves|
|150 g||Feta cheese, (sheep's milk)|
|50 g||Parmesan cheese, freshly grated|
|1 to taste||Salt & freshly ground pepper|
- Preheat oven to 180C. Heat the oil in a frypan and cook the onion and garlic until soft and golden - tip into a large bowl.
- Add the spinach, rocket and mint to the bowl. Add the feta and Parmesan.
- Break the eggs into another bowl and whisk. Add the cream and seasoning. Pour this mixture into the larger bowl and combine with the greens.
- Pour into the cake tin and press down gently. Sit the tin on a baking tray then bake for 40 minutes. Remove from the oven and dollop spoonfuls of mascarpone on to the top of the frittata. Return to the oven and continue to cook for another 20 minutes or until set.