Spinach and Feta Fritatta

Oh dear, it's been a while. Four months in fact. I can only blame work, which has been so ridiculously busy that I have lived off a diet of takeaways, oven pizza and whichever quick and easy pasta dishes I had to hand.

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 

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.