Skip to main contentSkip to navigation
Close dialogue 1/1 Next image Previous image Toggle caption
US
The Guardian - Back to home The Guardian
- [x]
Show more Hide expanded menu
-
- News
-
- Opinion
-
- Sport
-
- Culture
-
- Lifestyle
-
Search input google-search Search
-
* [Search jobs](https://jobs.theguardian.com/) -
Search input google-search Search
- [x]
Meera Sodha’s spinach, pea and cheddar frittata. Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay. Food styling assistant: Isobel Clarke.
Meera Sodha’s spinach, pea and cheddar frittata. Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay. Food styling assistant: Isobel Clarke.
Meera Sodha’s vegetarian recipe for spinach, pea and cheddar frittata
An easy cheese, peas and egg dish, enhanced with leeks and greens, makes a crowdpleasing summer meal
Sat 27 Jun 2026 01.00 EDT
Share
W henever I think of cheese and peas together, I think of “Cheesy peas!”, a fictional food advertised to “northern types” by Paul Whitehouse as part of a comedy sketch on The Fast Show, a television series broadcast in the UK in the 1990s. The advert went like this: “Think cheese! Think peas! Think cheesy peas! They’re great for your teas. It’s easy-peasy with cheesy peas, please!” I couldn’t agree more, and I couldn’t think of a better way to introduce today’s recipe for a simple, summery frittata, except to say: think about eggs and spinach too.
Spinach, pea and cheddar frittata
Want to save this recipe? Download the Guardian Feast app to add this to your collection.
You’ll need either a 20cm oven-safe frying pan or a cake tin lined with baking paper.
Prep 15 min
Cook 1 hr****Cool 30 min
Serves 4-6
**6 large eggs
150ml whole milk
150ml double cream
1 tbsp****English mustard** (ready-mixed, not powder – I use Colman’s)
150g mature cheddar, grated
**¾ tsp fine sea salt
4 tbsp extra-virgin olive oil**, plus extra for greasing
2 leeks (about 350g), finely sliced and washed
130g spring onions, finely sliced and washed
2 garlic cloves, peeled and crushed
**220g baby spinach
150g frozen petit pois**, defrosted
Heat the oven to 180C (160C fan)/350F/gas 4, and line a 20cm cake tin, if using. In a bowl, mix the eggs, milk, cream, mustard, 100g of the cheese, and salt, until well combined.
Put the oil in a large frying pan on a medium heat and, when it’s hot, add the leeks and spring onions, and saute for 10 minutes, until soft. When they’re reduced, add the garlic, cook for two minutes, then add the spinach and pop a lid on top of the pan for two to three minutes, until the leaves wilt. Remove the lid, cook gently for about 10 minutes, until all the water has evaporated, then take off the heat and stir through the defrosted peas.
If you’re using an ovenproof frying pan rather than a cake tin, oil it lightly, then spoon in the greens mix; otherwise, tip them into the lined cake tin. Pour the egg and dairy mixture over the vegetables, mix gently, then sprinkle over the remaining cheese and bake for 25-30 minutes, until just set.
Leave to cool for about half an hour (or until the frittata is at room temperature), then serve with a sharp salad.
Explore more on these topics
- Vegetables
- Meera Sodha recipes
- Food
- Vegetarian food and drink
- Eggs
- Cheese
- Main course
- Snacks
- recipes
Share
Most viewed
- #### Trump’s Board of Peace plans to grant itself sweeping immunity, documents show
- #### Michigan parents charged with murder in death of seven-year-old son weighing 250lbs
- #### Australian man arrested in Thailand after 17-year-old’s body found in suitcase
- #### Polygamous sect leader guilty of abuse after girls found in trailer on highway
- #### Venice protest planned for US ambassador’s superyacht visit
Comments (…)
Sign in or create your Guardian account to join the discussion
Comments (…)
Sign in or create your Guardian account to join the discussion
View more comments
Most viewed
Most viewed
Original reporting and incisive analysis, direct from the Guardian every morning
Support the Guardian
Available for everyone, funded by readers
© 2026 Guardian News & Media Limited or its affiliated companies. All rights reserved.(dcr)