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This lovely, quick recipe, similar to frittata, is particularly useful for anyone on a slimming diet, with wheat intolerance, or trying to cut down on carbohydrates.

It is excellent for vegetarians too if the bacon is omitted.

Have it as a lunch dish or for a picnic because it is good both warm and cold.

You will need a 20cm/8in. shallow tin, preferably loose based, but it can also be cooked and served in a china flan dish.


  • 4 large eggs
  • 5 fl oz single cream
  • 275g (10 oz) frozen spinach
  • 5 spring onions
  • 175 g (6 oz) feta cheese
  • 4 slices of bacon (optional)
  • Salt and black pepper
  • 50g (2 oz) grated parmesan cheese


  • Grease the tin and line the base with baking parchment paper. Heat the oven to Gas 4/180C.
  • Put the spinach in a pan, cover with boiling water, and simmer for only 2 minutes. Drain well.
  • Trim the spring onions removing the green tops and slice them.
  • Cut the feta into small cubes. If using bacon cut it into small pieces.
  • In a large bowl beat the eggs with the cream then add the other prepared ingredients except the parmesan cheese.
  • Place the tin on a baking tray in the oven for 2 minutes then pour in the filling.
  • Bake for 30-40 minutes or until it is firm in the centre. Five minutes before the end sprinkle on the parmesan cheese.
  • Leave for a few minutes then run a broad-bladed knife around the edge for easy removal from the tin.
  • Serve warm or cold with tomatoes.

Posted in Recipes on Jul 01, 2019