Feta and Spinach Frittata

Updated at: Thu, 17 Aug 2023 09:01:02 GMT

Step 1

1. If you are using fresh spinach leaves, wash well and shake dry

Step 2

2. Melt the butter in a non-stick frying pan over a medium heat Add the fresh or frozen spinach leaves, stir well and allow them to soften and wilt in the butter. Fresh leaves will shrink dramatically and turn a darker green after 2-3 minutes, while frozen leaves will need 5-6 minutes to defrost and heat through. Set aside and allow to cool for a few minutes,

Step 3

3. Crack the eggs into a large bowl and whisk

Step 4

4. Crumble the feta into the eggs and add the cooked spinach Season with pepper and nutmeg, if you fancy it. The feta cheese is rather salty, so adding extra salt isn't necessary. although you might want to add it to taste. Whisk all the ingredients together well.

Step 5

•Heat the frying pan you used to cook the spinach on a medium heat. Pour the egg mixture back into the pan.

Step 6

*Allow to cook for around 2 minutes. During this time, run a spatula around the edges to ensure the egg does not stick, and swirl the pan every minute or so to allow any liquid egg to travel to the edges and cook. Make sure the hob is not too hot or the bottom of the frittata will burn. The frittata is ready to turn when there is only a small amount of liquid egg left on the top.

Step 7

*Turn the frittata over very carefully by placing a large plate over the pan. Make sure you wear oven gloves. Flip the frittata quickly onto the plate and slide it back, cooked-side up, into the pan

Step 8

*Cook for a further 2 minutes until the frittata is cooked through Check this by cutting into the centre with a sharp knife to see it the middle is still runny. If it's not properly set, allow to cook for a further minute and check again.

Step 9

*Serve immediately or cool and wrap in foil. It will keep for 2 days in the fridge if wrapped well.

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