When it comes to delicious and easy to make recipes, the only thing that makes me happier than a long lazy fresh breakfast is having breakfast for dinner. Or even lunch. Or anytime really. Seriously, no matter how old you are, there’s something thrilling about having breakfast for dinner.

Breakfast isn't just a morning affair anymore. There's something magical about breaking free from traditional meal timing and indulging in a delightful dish that transcends the boundaries of conventional dining.

Enter the frittata – a versatile, mouth-watering creation that's as comfortable on your breakfast table as it is at a dinner party. For those who cherish the joy of eggs, vegetables, and cheese coming together in a single, satisfying dish, my Zesty Spinach and Feta Frittata is about to become your new culinary obsession.

Whether you're a busy professional looking for a quick meal, a food lover seeking comfort on a plate, or someone who simply believes that good food knows no time constraints, this recipe is your ticket to a delicious meal anytime of the day, chilled or warm. 

So what is a frittata, you ask? 

For the unacquainted, a frittata is an egg-based dish, similar to a quiche but without the crust (hello, calorie saver).  

And lest we forget how endlessly versatile the old frittata is; they’re basically the little black dress of the breakfast menu. Frittatas can be filled with vegetables, cheese and even meat you can dress them up or dress them down depending upon the occasion and they make the perfect summer food. 

I often whip up a frittata for dinner in the middle of the week or for a lazy weekend brunch. It’s a protein and antioxidant-rich meal that will leave you feeling nourished, revitalised and energised. 

So, how do you make a frittata?

First, of all you start with flavour, think sweating out some onions or garlic and adding chili or cumin for taste.

Next stop vegetables.

Whenever I have veggie scraps leftover in the fridge, I’ll give them a new life in the form of a frittata filler. If you have veggies ready to go, use those. If not, make sure you cook any sturdier veggies before starting your frittata until they become nice and tender.

This summer style frittata includes zucchini and spinach, but you could just as easily throw in some roasted sweet potato, cauliflower, and tomatoes.

Then, you pour the egg mix over the veggies. Eggs contain all of the essential amino acids needed to nourish your muscles and provide optimum results. You need to whisk the eggs with a milk of your choice, salt and pepper. I love oat milk, but feel free to choose whatever milk suits you. 

Then add more tender veggies and herbs that cook quickly, such as spinach or other green leafy veggies. Spinach is easily digestible and supports glowing skin and a thriving immune system.  

Next, it’s time to add cheese or dairy-free cheese. Yes, you read that correctly – I’m telling you to add cheese (you’re welcome). Okay, okay, let’s address the Persian elephant in the room: feta. Feta is lower in calories and fat and contains a lot more nutrients than most cheeses. Plus, feta includes a hefty dose of calcium, which helps us maintain healthy bones and shiny teeth. The calcium within the feta can improve bone density and even help prevent osteoporosis, particularly important to post-menopausal women (hello!)

Then, you bake until it’s cooked through and is golden brown on the top. 

Some of my favourite frittata flavour combinations are:

• Tomatoes + goats cheese + onions + basil; this is basically a frittata pizza, and who doesn’t want that? Nobody. Absolutely nobody.
• Asparagus + mushroom + sweet potato + nutritional yeast  

If you’re looking for five more flavour combinations or fresh frittata ideas, click here. I promise they’re all vibrant, protein-rich and rated highly on the tastiness radar. 

So, without further ado, here is my effortless Zesty Spinach and Feta Frittata. This frittata is super easy to create, filling, fresh, adaptable, and just so delicious. Make it and let me know what you think in the comments below.

Zesty Spinach and Feta Frittata

Serves 4

• 200g Spinach 
• 1 Zucchini, chopped
• 1 long red chilli, thinly sliced
• 1 clove garlic, diced
• 8 eggs
• 200mls milk of choice
• Persian fetta, 1cm cubed
• Olive oil

 Method:

1. Preheat oven to 180 degrees.
2. Heat oil on medium-high heat. Add chilli, garlic, cook until soft, then add zucchini.
3. Whisk eggs and milk in a separate bowl.
4. Turn the pan to high heat and stir in spinach. 
5. Add egg mixture, occasionally stirring to allow eggs to reach the bottom of the pan
6. Top mixture with feta cubes.
7. Put the whole pan in the oven for 15 mins until the top is at its most crispy.