Mary Berry’s frittata recipe is cheesy and loaded with veggies for ‘tasty’ and easy brunch

A is, to some, the highlight of their weekend – with some go-to breakfast making this meal just so much more special.

That’s why this frittata is bound to become a who like to whip up a nice, nutritious meal to start off their weekend.

‘s frittata is prepared with sunflower oil, onion, red pepper, garlic, baby spinach, eggs, and cherry tomatoes, as well as a good helping of feta to add some tanginess.

When following the instructions, this delicious dish is prepared in just 30 minutes and serves up to four people.

You can serve up this frittata along with a side salad as a main dish, or simply cut into small wedges for guests to help themselves.

Mary Berry’s frittata recipe

Ingredients

Two tbsp sunflower oil

One small onion, thinly sliced

Half a red pepper, deseeded and diced

One large garlic clove, crushed

115g baby spinach

Eight large eggs

150g feta, cut into small pieces

115g cherry tomatoes, halved or quartered

Method

Preheat your oven to 200°C (180°C for fan ovens) or Gas Mark 6. Use a 26cm (10½in) non-stick, oven-safe frying pan.

Heat the oil in the pan over medium heat. Add the onion and red pepper, cooking gently for about 10 minutes while stirring occasionally, until the vegetables soften.

Next, stir in the garlic and spinach, cooking for two to three minutes until the spinach wilts, then leave everything in the pan. In a separate jug, beat the eggs and season them with salt and freshly ground black pepper.

Pour the beaten eggs over the cooked vegetables, swirling the pan to ensure even coverage. Fry for three to four minutes, allowing the edges to set. Top the frittata with crumbled feta and halved cherry tomatoes.

Transfer the pan to the oven and bake for 10–15 minutes, or until the egg is fully set in the middle and the top is lightly golden.

Once ready, slide the frittata onto a plate, cut it into wedges, and serve while hot.