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Spinach & Egg Fritatta

Spinach the food of muscle power and eggs the ultimate protein super-food. Put the two together and you have an amazing powerhouse.

This dish is so easy to cook and is very satisfying to eat.

Serves 8 people (great for leftovers)


  • 2 x 100gm bunches of large leaf spinach
  • 12-14 eggs (depending on size)
  • 100ml of plain unsweetened yoghurt
  • Small handful of mixed herbs
  • High quality tasty or parmesan cheese
  • Butter (for dish)


  • Get a large flat square or rectangle casserole dish. Mine is about 30cm/20cm and 10cm deep.
  • Smear dish generously with butter
  • Whisk eggs, yoghurt and herbs until smooth
  • Grate 150gm of the cheese
  • Layer half of the spinach into dish and pour over half the egg mix
  • Sprinkle on about 1/4 of the cheese
  • Add remaining spinach (it will look like too much, just push it down, as the spinach will shrink a lot during cooking)
  • Add the remaining egg/yoghurt carefully and top with cheese
  • Bake at 175 C for about an hour or until you can see egg is cooked. 

Serve with salad, or stuffed eggplant. 

Perfect for:


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