Switch up brunch from an ordinary omelette and try this Mediterranean Frittata made with spinach, feta & tomatoes – perfectly seasoned and quickly prepared!
A slice of this from the fridge also makes a quick and easy snack.
Serves 2
Ingredients:
200g baby spinach
1 tbsp olive oil/coconut oil
1 onion, thinly sliced
40g black olives, pitted and halved
6 free range eggs, lightly beaten and seasoned with salt and pepper
115g feta cheese, cubed
Method:
- Wilt the spinach in a covered saucepan for 2 to 3 minutes. Squeeze out any excess water.
- Heat the oil in an ovenproof frying pan and fry the onion until soft.
- Pre-heat the grill to medium while the onions are cooking.
- Spread the onion, spinach and olives over the base of the pan.
- Pour the eggs over the mixture and scatter the feta on top.
- Set the base by cooking over a moderate heat for about 5 minutes.
- Cook the top of the frittata under the grill for about 3 minutes, until golden. Serve with a fresh green salad seasoned with lemon juice and olive oil.
