This Potato, Spring Onion & Feta Frittata is a tasty, light and easy lunch option! If you've not had a frittata before, they are basically a quiche but without the pastry. By using a few tried and tested shortcuts, I've made the process of making this frittata much shorter, but without compromising on flavour. Frittatas are so versatile in that you can add so many different fillings to them. I love this version as it's similar to a Spanish tortilla, but it has the extra addition of spring onion and tasty feta.
What's great about this recipe
- It's a light and filling lunch option
- It's packed with protein to keep you fuller for longer
- It is a low calorie choice
- It is quick and easy to make!
What you will need
- Spring onions - I use the white and light green part of the spring onions for this recipe
- Garlic - I definitely recommend using fresh for this recipe if you can, but a puree or frozen garlic would work well too
- Potatoes - I use tinned potatoes for this recipe, they are such a time saver and they taste just as good as fresh! If you have extra time, you can boil fresh potatoes instead
- Eggs & egg whites - I use a carton of egg whites, plus a couple of eggs for this recipe. This keeps the calorie and fat content down (as egg yolks are high in calories and saturated fat) and it also saves time cracking loads of eggs! Cartons of egg whites are so handy and they are quite readily avaiIable now. The brands I know of are Two Chicks and Happy Eggs. I do add a couple of eggs in the mix too, as it lifts the texture and adds a touch of richness
- Thyme - This fragrant herb adds yummy flavour, I used dried thyme for this recipe, but fresh would be amazing if you have it
- Feta - I use ready prepared feta cubes for ease, but you can also chop up a block of feta
- Salt - I do advise using salt in this recipe, as eggs and potatoes alone can be quite bland and adding salt really lifts the flavour of this dish
How to make Potato, Spring Onion & Feta Frittata
In a large frying pan, cook the spring onions and garlic until soft. Then add the sliced potatoes and cook for 5 minutes.
Pour in the eggs and egg whites, along with the thyme and salt. Then dot the feta all over. Put the frittata under the grill until golden brown and cooked all the way through.
What size pan do you need to make this frittata?
I used a 28cm wide frying pan for this recipe. If you use a much smaller pan, the mixture may not fit in it, so you could separate it between two pans. If you use a pan that's only slightly smaller, the mixture may fit but will need longer to cook. You can also use a cast iron skillet to make the frittata.
Can you use whole eggs instead of egg whites?
Yes! If you would like to use whole eggs instead, replace the egg whites with 8 whole large eggs.
How long does the frittata last and can it be frozen?
Once fully cool, you can store the frittata in the fridge for up to 3 days. Wrap it well or put it in an airtight container. You can reheat it in the microwave. You can also freeze the frittata, again wrapped well or in an airtight container, for up to 3 months.
What can you serve with this recipe?
- Green salad leaves
- A bean salad
- Sweet potato wedges
- Steamed vegetables
- Potato salad
- Cherry tomatoes
- Bread and butter
More tips for making Potato, Spring Onion & Feta Frittata:
- You can swap the spring onion for regular white onion if you prefer
- The frittata will last for 3 days in the fridge and can be eaten cold
- You can bake the frittata in the oven instead of under the grill if you prefer. Check your pan is oven safe, then bake for 15-20 minutes
Recommended equipment & ingredients*
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Potato, Spring Onion & Feta Frittata
- ½ tbsp Vegetable oil
- 10 Spring onions chopped up
- 2 cloves Garlic chopped finely
- 345 g Tinned potatoes drained and sliced up
- 500 g Egg whites I used Two Chicks
- 2 Eggs large
- 1 tsp Dried thyme
- 1 tsp Salt
- 75 g Feta
- Heat the vegetable oil on a low heat in a large 28cm wide frying pan or cast iron skillet. Pre-heat your grill/broiler to a medium/high heat
- Add the spring onion and garlic to the pan and cook for 5 minutes, or until softened
- Add the potatoes and cook for another 5 minutes
- In a mixing bowl, whisk together the eggs, egg whites, salt and thyme
- Pour the egg mixture into the pan, then add the feta all over. Keep it on the hob for 5 minutes to cook the bottom
- Put the frittata under the grill for 15 minutes, keep an eye on it regularly as grills can vary in heat so much
- If it needs cooking more on the bottom at all, you can pop it back on the hob for 5 minutes
- Remove the frittata from the pan and slice up. Serve immediately, or allow to cool and store in the fridge for up to 3 days. You can also freeze frittata, wrap it well and freeze for up to 3 months
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