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.
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Ingredient Tips & Equipment Information
- 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 available 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.
- If you would like to use all whole eggs instead, replace the egg whites with 8 whole large eggs.
- 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.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
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.
For the full recipe with measurements, head to the recipe card at the end of this post.
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?
- Bread and butter
- Green salad leaves
- A bean salad
- Sweet potato wedges
- Steamed vegetables
- Potato salad
- Cherry tomatoes
More tips for making the 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
Troubleshooting
My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients
- Mixing bowls
- Measuring spoons
- Cooling rack
- Kitchen scales
- Chef's knives
- Garlic press
- Chopping boards
- Saucepan
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Potato, Spring Onion & Feta Frittata
Ingredients
- ½ tbsp Vegetable oil or other oil of your preference
- 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 Thyme dried
- 1 tsp Salt
- 75 g Feta
Instructions
- 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
Notes
- 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 available 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.
- If you would like to use all whole eggs instead, replace the egg whites with 8 whole large eggs.
- 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.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
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