Feta frittatas with carrot and celery salad

• rapeseed oil↗2 tsp tsp

  plus a few drops for the salad (optional)

• large leek↗1

  thoroughly washed and thinly sliced

• young spinach↗25g g
• large eggs↗3
• dill↗⅓ pack pack

  stems removed, leaves chopped

• natural bio‑yogurt↗2 tbsp tbsp
• feta↗50g g

  crumbles

• garlic clove↗1

  finely grated

• balsamic vinegar↗2 tsp tsp
• tahini↗2 tsp tsp
• celery stalks↗2

  sliced

• carrot↗2

  peeled and cut into strips

• very small red onion1

  thinly sliced

• romaine lettuce leaves↗2

  torn into pieces

• pitted black Kalamata olives6

  washed and halved

Step-by-step instructions

1. 1

   Preheat the oven to 220°C/200°C with convection/gas 7, placing a muffin tin inside. Heat the oil in a pan and sauté the leek for about 4 minutes, stirring regularly over medium‑high heat until softened. Add the spinach and cook for 1 minute until wilted, then set aside to cool slightly.

2. 2

   Whisk the eggs, dill, yogurt and feta in a bowl together with black pepper and garlic. Add the leek and spinach and mix well. Remove the muffin tin from the oven, place four molds in it, pour the egg mixture and bake for 15‑18 minutes until set and golden.

3. 3

   Meanwhile, mix the balsamic vinegar with tahini and 1‑2 tbsp water in a bowl to make a dressing, then toss it with the vegetables and olives. Spoon onto plates, carefully remove the paper molds from the frittata and serve.