A frittata is a classic Italian egg dish, a bit like an omelette without the folding. It’s easy to make, and you can change it up with whatever you have in the fridge. This version uses frozen mini frikkadels instead of starting with mince. Baking the frikkadels first, before adding the egg, ensures they’re properly cooked through and starting to brown by the time the frittata goes back in, rather than sitting raw in the middle of a dish that’s mostly set on the outside. Baby tomatoes add a bit of acidity as they soften and burst, spinach wilts down into the egg, and feta gives you pockets of saltiness throughout. Recipe compliments of Eskort.

Prep time: 10 minutes | Cooking time: 30 to 40 minutes | Servings: 4 to 6

Ingredients

• 350 g mini pork frikkadels
• 250 g baby tomatoes, halved
• 100 g baby spinach
• 60 ml creamy feta, crumbled
• 8 eggs, whisked with 60 ml milk
• Salt and black pepper, to taste

Method

1. Preheat the oven to 180°C and grease a medium-sized baking dish.
2. Place the frozen mini frikkadels in the baking dish and bake for 10 minutes.
3. Remove the dish from the oven and scatter the baby tomatoes, baby spinach, and crumbled feta over the frikkadels.
4. Pour the whisked egg and milk mixture evenly over the ingredients in the dish, then season with salt and black pepper to taste.
5. Return to the oven and bake for 20 to 30 minutes, or until the egg is set and lightly golden.
6. Serve warm, sliced into portions.