Spinach Frittata #Recipe

Emma Shawcross
21st May 2019

Frittata, which translates to “fried” in Italian, is an egg-based classic brunch dish

Preheat the oven to 180 centigrade

Crack the eggs into a  bowl and whisk them together with the milk, salt, pepper, garlic, and any spices you would like to add

In a medium skillet, or frying pan I used a 20cm one

Sweat off and sauté the spinach and a few of the spring onions in a bit of olive oil until the spinach is mostly wilted.

Place the cooked spinach into the egg bowl with the sun dried tomatoes, if using, and gently mix it don’t over mix it

Pour the whole mixture in to the pan add a bit of cheese on top if you wish and bake in the oven until it puffs up a bit  and becomes golden brown. I cooked mine for about 20 minutes. If you have Just watch it and poke at it a bit until your eggs are firm and set (not too wobbly in the pan) and cooked but don’t over cook remember it keeps cooking as it comes out

Remove from the oven and let cool. Slice and serve.

Enjoy!

Recipe Info

Serves

2

Serving Suggestions

Can be served as an accompaniment with BBQ, on its own or with salad; I like chilli jam or red onion chutney with it too

Ingredients

6 large eggs
2 tbsp of milk
1 garlic clove, minced
Extra-virgin olive oil
2-4 hand fulls of fresh spinach
4 chopped spring onions (reserve some for garnish at the finish)
Pinch of Paprika (smoked if you like but optional)
Pinch of chilli flakes (I like a few more but optional)
Chopped sun dried tomatoes (optional)
Grated parmesan or pecorino or Cheddar cheese (optional)
Sea salt and fresh black pepper
Garlic

Equipment

Bowl
Whisk
Medium skillet