Eggcellent Spinach and Feta Frittata
Today is National Egg Day and since I'm now back at uni, I've found that eggs are a really cheap and healthy way to get your protein. This frittata is one of those recipes that are born out of leftovers in the fridge and for that reason you can put whatever you like, within reason, in yours! Try it with mushrooms, bell peppers, sun dried tomatoes and pretty much any cheese you fancy.
A frittata is basically a posh omelette and it can be eaten hot or cold so I tend to make a big one, have half and then save the rest for my lunch the next day. My frittata this week consisted of sweet, sticky caramelised onions, a handful of iron-rich spinach and a good sprinkling of salty feta cheese. I served mine with some roasted veg that also needed using up and it was DELICIOUS. I highly, highly recommend you make this - you won't be disappointed!
Eggcellent Spinach and Feta Frittata
Serves 2
½ a small onion
1 teaspoon olive oil
1 good handful of spinach
2 large eggs
100g crumbled feta cheese
freshly ground black pepper, to taste
Peel and finely slice the onion. Preheat your grill to high.
Pour enough oil into a small 7 to 8 inch ovenproof non-stick frying pan to very lightly coat the bottom (about 1 teaspoon) and put over a medium-low heat. Add the onion and cook until just starting to brown. Add the spinach and toss for a minute or two to heat through.
Beat the eggs in a bowl with a good pinch of pepper. Turn the heat to medium on the pan and pour in the eggs. Stir around gently with a spatula until you feel the egg start to set at the bottom, then straight away, turn the heat off so the frittata stays half cooked and quite runny. Sprinkle over the crumbled feta and carefully place your frying pan under the grill for 2 to 3 minutes, or until the frittata is golden and cooked through (check the centre with a fork.) Ease the frittata out of the pan using a spatula. Serve hot or cold.
A frittata is basically a posh omelette and it can be eaten hot or cold so I tend to make a big one, have half and then save the rest for my lunch the next day. My frittata this week consisted of sweet, sticky caramelised onions, a handful of iron-rich spinach and a good sprinkling of salty feta cheese. I served mine with some roasted veg that also needed using up and it was DELICIOUS. I highly, highly recommend you make this - you won't be disappointed!
Eggcellent Spinach and Feta Frittata
Serves 2½ a small onion
1 teaspoon olive oil
1 good handful of spinach
2 large eggs
100g crumbled feta cheese
freshly ground black pepper, to taste
Peel and finely slice the onion. Preheat your grill to high.
Pour enough oil into a small 7 to 8 inch ovenproof non-stick frying pan to very lightly coat the bottom (about 1 teaspoon) and put over a medium-low heat. Add the onion and cook until just starting to brown. Add the spinach and toss for a minute or two to heat through.
Beat the eggs in a bowl with a good pinch of pepper. Turn the heat to medium on the pan and pour in the eggs. Stir around gently with a spatula until you feel the egg start to set at the bottom, then straight away, turn the heat off so the frittata stays half cooked and quite runny. Sprinkle over the crumbled feta and carefully place your frying pan under the grill for 2 to 3 minutes, or until the frittata is golden and cooked through (check the centre with a fork.) Ease the frittata out of the pan using a spatula. Serve hot or cold.
Comments
Post a Comment