And then there was the heatwave, and I didn't feel like cooking at all, so ate nothing but salad and gazpacho. Anything to avoid turning on the oven. But, doing a big shop recently, I suddenly felt like cooking again. I've bought ingredients for all of my favourite summer recipes, more salad, more avocados and of course, more gazpacho.
Arriving home at a sensible time for the first night in ages, I rolled up my proverbial sleeves and found myself in the mood to cook. Nothing fancy - it's still too warm for that - but a lovely, summery frittata which is as good cold as it is warm, and is a fantastically quick evening meal. I can't think of anything I'd rather eat at the moment.
Ingredients (serves 8 as part of a salad):
6 eggs
250g spinach
1 medium red onion
100g Greek feta
1 tsp olive oil
250g spinach
1 medium red onion
100g Greek feta
1 tsp olive oil
Method:
Preheat your grill and gently heat the frying pan over a medium heat. Add the onion and cook until just starting to turn golden, then add the spinach and toss for a minute or two until wilted, then remove from the heat and allow the vegetables to cool slightly.
Beat the eggs in a bowl and season with a little salt and pepper. Crumble the feta over the spinach and red onion, and then gently pour in the egg. Stir a little to distribute the egg, spinach and feta evenly, then turn the heat back on and cook over a low heat for 3-4 minutes.
Next, carefully place your frying pan under the grill for a further 2 to 3 minutes, or until the frittata is golden and cooked through (check the centre with a fork - it should be firm and without runny bits). Put a plate over the pan and turn over quickly but carefully – the frittata should come right out. Serve hot or cold - I love it with a green salad with lots of avocado and a basil dressing.
Beat the eggs in a bowl and season with a little salt and pepper. Crumble the feta over the spinach and red onion, and then gently pour in the egg. Stir a little to distribute the egg, spinach and feta evenly, then turn the heat back on and cook over a low heat for 3-4 minutes.
Next, carefully place your frying pan under the grill for a further 2 to 3 minutes, or until the frittata is golden and cooked through (check the centre with a fork - it should be firm and without runny bits). Put a plate over the pan and turn over quickly but carefully – the frittata should come right out. Serve hot or cold - I love it with a green salad with lots of avocado and a basil dressing.
No comments:
Post a comment