Spring Spinach & Feta Frittata
Serves 4
2 tbsp olive oil
I small onion, peeled & finely sliced
2 garlic cloves, peeled and finely chopped
500g spinach
6 large eggs, roughly beaten
100g feta cheese
good handful of rocket, finely chopped
sea salt and ground black pepper
Preheat the grill.
Heat one tablespoon of the olive oil in a 23cm/9 inch deep frying pan and gently cook the onion for 5-7 minutes until softened. Add the garlic and spinach and cook for a further 3 minutes.
Lightly beat the eggs in a bowl and spoon in the spinach mixture. Add the feta and rocket and stir together. Season to taste.
Heat the remaining oil in the frying pan and stir in the frittata mixture. Turn the heat down to low and cook for 7-10 minutes until the sides begin to set.
Transfer to the grill and cook until the frittata is golden and firm. Serve cut into wedges.