Prep time: 15 minutes
About this recipe
Za’atar is one of my favourite spice blends, and frittata is easily my favourite brunch dish. If you haven’t tried combining the two, you’re missing out.
I blend the spinach with the eggs and za’atar in a bullet blender (or regular blender) before adding to the pan, for a vibrant green frittata.
Shop this recipe:
- 75ml extra-virgin olive oil
- 300g new potatoes, sliced to the thickness of a pound coin
- 160g leeks (1 large or 2 small), thinly sliced
- 160g frozen peas
- 160g baby leaf spinach, finely chopped
- 5 medium free-range eggs
- 2 tsp za’atar
- Sea salt and freshly ground black pepper
- 30g rocket leaves
- 15g fresh coriander leaves
Preheat the oven to 190°C/170°C fan/gas 5.
Heat the oil in a 20cm non-stick ovenproof frying pan over a low heat, add the potatoes and fry very gently for 8–10 minutes, turning them once, until golden and tender.
Add the leek to the pan and fry for 5 minutes until tender, then add the peas and spinach and allow the peas to defrost and the spinach to wilt for 2–3 minutes.
Whisk the eggs with the za’atar and salt and pepper. Add to the pan, mix, then cook over a low heat for 2–3 minutes, agitating the egg with a spatula until it starts to set.
Transfer to the oven and cook for 8–10 minutes until fully set. Remove from the oven and serve with the rocket and coriander.
Cook time: 25 minutes