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Spinach and dill frittata burger

  • 0:10 Prep
  • 0:30 Cook
  • 4 Servings


  • 1 tablespoon olive oil
  • 1 leek, trimmed, halved, washed, sliced
  • 2 teaspoons ground cumin
  • 50g baby spinach, shredded
  • 6 eggs, lightly beaten
  • 4 green onions, trimmed, sliced
  • 1/4 cup chopped fresh dill
  • 1 teaspoon baking powder
  • Chargrilled Turkish bread, to serve
  • Spicy tomato relish, to serve
  • Lettuce, to serve
  • Mayonnaise, to serve


  • 1
    Preheat oven to 200°C/180°C fan-forced. Grease a 6cm-deep, 20cm-square (base) cake pan. Line base and sides with baking paper, extending paper 3cm above edge of pan on all sides.
  • 2
    Heat oil in a medium frying pan over medium heat. Add leek. Cook, stirring, for 8 minutes or until soft. Add cumin and spinach. Stir for 1 minute or until spinach wilts. Transfer to a bowl.
  • 3
    Add egg, onion, dill and baking powder to spinach mixture. Season with salt and pepper. Stir to combine. Pour mixture into prepared pan. Bake for 15 to 20 minutes or until light golden and set. Stand 5 minutes. Lift from pan. Cut into quarters, then in half to form triangles.
  • 4
    Serve frittata on Turkish bread with tomato relish, lettuce and mayonnaise.

Source: taste.com.au


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