I love a good frittata recipe. This one with spinach, red pepper and salty feta is a great breakfast, brunch or even a simple evening meal if served with a crunchy salad.
The best thing about these baked omelettes is when you have the method down pat, you can throw almost anything in to them. I knocked up this one using a red pepper that was on its last legs, an onion and a bag of spinach a week past it’s best before date.
Key to keeping it fluffy is all about the eggs. First of all, you don’t want to skimp on them, so use eight or 12. (Even if you live alone, this will keep in the fridge for two days so you can get a couple of meals out of it. You can even throw it between two pieces of bread for a tasty sandwich!)
The second is to whisk them pretty vigorously just before you add them to the pan which needs to be pretty hot.
As they are starting to set a little in the pan, give them a good whiz around with a fork – almost like you are making scrambled eggs. Then distribute any egg that is still runny into the gaps to ‘weld’ it all together.
Finally, finish under the grill pan for a great breakfast.
0.5 red pepper
100g (half a supermarket block) feta cheese
0.5 bags spinach
1 tsp coconut oil
- Pre-heat the oven to 250C
- Finely chop the onion and red pepper and lightly fry in coconut oil until the onion is translucent
- Add the spinach and stir until it wilts
- Crack the eggs into a bowl and whisk; turn the hob with the frying pan on high
- Still whisking, add the egg mixture and leave it to set for a minute, then whirl around with a fork
- Push any running egg into the gaps
- Crumble the feta on top and put into the oven until golden brown.