Feta Frittatas with Carrot & Celery Salad


  • 2x tablespoon Rapeseed Oil, (plus drizzle for the salt (optional)
  • 1x Large Leek
  • 25grams of Baby Spinach
  • 3x Large Eggs
  • 1/3 of Dill, stalks removed, finely chopped
  • 2x tablespoon of Natural Yoghurt
  • 50grams of Feta, crumbled
  • 1x Garlic Clove, finely grated

For the Salad-  Ingredients:

  • 2x teaspoon of Balsamic Vinegar
  • 2x teaspoon Almond Butter
  • 2x Celery sticks, sliced
  • 2x Carrots, peeled into ribbon
  • 1x (small) Red Onion, thinly sliced
  • 3x Baby Cos Lettuce Leaves, torn into pieces
  • 6x Pitted Black Kalamata Olives, rinsed and halved


  1. Heat oven to 200degrees with a muffin tin inside.
  2. Heat the oil in a frying pan and fry the leek for about 4 mins, stirring regularly, over a medium-high heat to soften it.
  3. Stir in the spinach and cook for 1 min until wilted down, then set aside to cool slightly.
  4.  Beat the eggs, dill, yogurt and feta together in a jug with black pepper and the garlic.
  5. Add the leeks and spinach, and stir well.
  6. Take the muffin tin out of the oven and drop in four muffin cases.
  7. Add the egg mixture and bake for 15-18 mins until set and golden.
  8. Meanwhile, mix the balsamic vinegar with the almond butter and 1-2 tbsp water in a bowl to make a dressing. Toss with the vegetables and olives.
  9. Pile onto plates, carefully remove the paper cases from the frittatas and serve.

Serves 2.

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