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Harissa, basil and feta frittata


Serves: 2
timeTotal time:
Harissa, basil and feta frittata
Recipe by David Herbert / Recipe photograph by Kris Kirkham

Harissa, basil and feta frittata


Serves: 2
timeTotal time:

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Nutritional information (per serving)
Calories
577Kcal
Fat
44gr
Saturates
21gr
Carbs
7gr
Sugars
6gr
Fibre
2gr
Protein
37gr
Salt
2.7gr

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Sainsbury's magazine

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Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

  • 2 tbsp butter
  • 1 medium onion, finely sliced
  • 2 tsp harissa paste, plus extra for drizzling
  • 6 large eggs
  • a large handful of fresh basil, finely chopped, plus a few whole leaves
  • 3 spring onions, finely chopped, plus extra for garnish
  • 125g vegetarian feta
  • a large handful of rocket leaves

Step by step

  1. Preheat the grill to medium-high. Melt the butter in a nonstick 20-21cm frying pan over a medium heat, add the onion and fry for 8-10 minutes until soft. Add the harissa paste and cook, stirring, for 1 minute.
  2. Whisk the eggs, basil and spring onions with salt and pepper. Pour into the pan and crumble over two-thirds of the feta. Cook over a low heat until the bottom is set, around 5-6 minutes.
  3. Put the pan under the grill (protecting the handle from the heat if necessary) and cook for 5-7 minutes, or until set and golden on top. Serve topped with the remaining feta, basil leaves, spring onions, rocket and an extra drizzle of harissa.

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