Pea, Spinach and Goats Cheese Fritatta

This lunch option provides two of your five-a-day and is a good source of high-quality protein.

Serves 2
per serving

10 Mins

30 Mins


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For the frittata

3 tsp olive oil (15ml)
1 medium red onion, thinly sliced (150g)
1 clove garlic, finely chopped (6g)
50g spinach
100g frozen peas, defrosted
6 medium free-range eggs (330g)
Semi-skimmed milk (100ml)
Chives, finely chopped (5g)
Pinch of salt
Pinch of ground black pepper
Goats cheese, broken into small pieces (50g)

For the salad

Salad leaves (100g)
1 tsp olive oil (5ml)
1 tbsp lemon juice (15ml)


  1. In a medium-sized, non-stick frying pan add two teaspoons of oil and cook the red onion and garlic over a medium heat for 5-10 minutes until soft.
  2. Remove from the pan from the heat, transfer the onion and garlic to a small bowl, and carefully wipe the pan clean with some kitchen towel.
  3. Add one teaspoon of olive oil to the frying pan, turn the heat to high, then add the spinach and peas. Cook for a few minutes until the spinach has wilted, then add the onion and garlic, spreading the mixture evenly to cover the base of the pan.
  4. Turn the grill on to medium.
  5. Crack the eggs into a bowl with the milk and whisk until fully combined, then add the chives, salt and pepper. Pour the egg mixture over the vegetables in the frying pan.
  6. Dot the egg mixture with pieces of goat’s cheese and turn the heat down, leaving the frittata to cook until the egg starts to set.
  7. Now transfer the pan to under the grill to cook the top of the frittata until it starts to brown, approximately 10 minutes.
  8. Remove the frittata from the grill and leave it to cool for a few minutes.
  9. While the frittata is cooling, evenly divide the salad leaves between two plates and dress with olive oil and lemon juice.
  10. Carefully slide the frittata onto a chopping board, slice and serve on the plates with the salad.

Nutritional information per serving

480kCal, 1997kJ

© The Vegetarian Society