Your basket is empty

Go to checkout
Monday - Friday

9am - 7pm


9am - 1pm



Light Centre , 9 Eccleston Street, London, SW1W 9LX

Get directions

London Natural Health Centre, 46 Theobalds Road, London, WC1X 8NW

Get directions

Switch up brunch from an ordinary omelette and try this Mediterranean Frittata made with spinach, feta & tomatoes – perfectly seasoned and quickly prepared!

A slice of this from the fridge also makes a quick and easy snack.


Serves 2



200g baby spinach

1 tbsp olive oil/coconut oil

1 onion, thinly sliced

40g black olives, pitted and halved

6 free range eggs, lightly beaten and seasoned with salt and pepper

115g feta cheese, cubed



  1. Wilt the spinach in a covered saucepan for 2 to 3 minutes. Squeeze out any excess water.


  1. Heat the oil in an ovenproof frying pan and fry the onion until soft.


  1. Pre-heat the grill to medium while the onions are cooking.


  1. Spread the onion, spinach and olives over the base of the pan.


  1. Pour the eggs over the mixture and scatter the feta on top.


  1. Set the base by cooking over a moderate heat for about 5 minutes.


  1. Cook the top of the frittata under the grill for about 3 minutes, until golden. Serve with a fresh green salad seasoned with lemon juice and olive oil.