Courgette & Feta Frittata
Summer flavours
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30 Minutes
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Serves 4
45 Minutes
Serves 4
What you'll need…
- 100g Spinach
- Juice of 1/2 lemon
- 6 Tablespoons sour cream (plus extra to serve)
- Handful of chopped dill
- 250ml Whole milk
- 2 Eggs
- 4 Tablespoons melted butter
- 175g Plain flour
- 1 Teaspoon baking powder
- Olive oil
- 150g Smoked salmon
- Lemon wedges (to serve)
The method
1
Mix together the sour cream, lemon juice and dill and season to your liking.
2
Boil the kettle and place the spinach into a colander. Once boiled, pour the water over the spinach, allow to cool and then squeeze out any excess water. Roughly chop.
3
Place the eggs, milk and butter in a bowl and mix well. Add the spinach and use a stick blender until you have a smooth purée. In a separate bowl, combine the flour, salt and baking powder. Slowly pour the wet mixture into the dry mixture and mix well to combine.
4
Heat a non stick frying pan over a medium heat with a little olive oil. Ladle a small amount of the mixture into the pan, when bubbles begin to form, flip the pancake and cook on the other side. Keep warm in a low oven, repeat for the rest of the mixture.
5
Finish by layering the pancakes with the sour cream, smoked salmon and some more dill. Enjoy!
Recipe from Olive
