Kat’s feta frittata
Simple Too, p. 21
‘Everything’s better with feta’ has long been our motto. Our test kitchen colleague Katja took this idea to its limit by using a whole block of feta in this dish, as is, no apologies. Make this in summer, take it on a picnic, play around with the herbs (chives and coriander work well), and it might well become a keeper. It can be served warm or at room temperature.
Ingredients
- 8 large eggs
- 3 tbsp olive oil
- 1 onion, finely chopped (180g)
- 1½ tsp cumin seeds, lightly crushed
- 120g baby spinach leaves
- 45g dill, finely chopped, plus extra to serve
- 200g block of feta
- ¼ tsp aleppo chilli flakes
- Lime wedges, to serve
- Fine sea salt and black pepper
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Open Simple Too at page 21 and take a picture with the CookCook app. The ingredients and steps will show up in the app, ready to cook from.
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