I’m back! 🙂
It feels like forever since I last posted a recipe on the blog. I am still cooking (since we need to eat :-)) but I haven’t had time really to document all my recipes. My baby boy has been ill on and off with the flu and teething in the past month and you know how the little ones want their mommies all the time when they are not feeling well. So taking pics, and so on, while cooking was just not happening.lol. However, in the midst of all of that I did manage to capture this recipe while he was taking a very long & late nap one afternoon 🙂
Now on to the recipe…You may be asking “what is a frittata?”. Well, basically all that it is, it’s a “crustless quiche” and according to Google “frittata” is an Italian word which mean “egg-cake”.
I am huge fan of super easy (and quick!) recipes, so this is no different. It is just a matter of mixing everything together, cooking it and eating it a few minutes later. I came across this recipe from Jamie Oliver’s website (as you may have noticed, I am a big fan) when I had some leftover spinach in the fridge and I wanted to make something different and quick. You can find the original recipe here. I improvised a bit on my recipe and added cherry tomatoes but you can really add any veggie of your choice like broccoli or mushrooms.
- A cup of uncooked chopped baby spinach (any spinach will do)
- 5 eggs
- A handful of cherry tomatoes
- 1x block of feta cheese (I used the feta with sundried tomato and basil)
- 1x teaspoon of minced garlic and ginger
- A half of an onion, chopped
- 2 tablespoons of oil
- A pinch of salt and pepper for seasoning
1. Heat a tablespoon of oil in a non-stick pan. Add chopped onion and fry until soft. Add the minced garlic & ginger and fry for 1 minute on a low heat. Then add your chopped spinach and cook on a medium heat until almost wilted. Set aside the spinach to cool down. Thereafter set your oven on grill on 180 degrees.
2. In a bowl beat together all the eggs. Then cut up the cherry tomatoes in half and the feta cheese into small blocks.
3. Then add the feta, tomatoes and spinach to the eggs. Add salt and pepper for taste.
4. In the same pan use used to fry the onion and spinach, pour one tablespoon of oil and transfer the egg and spinach mixture to the pan. Let it cook on a medium heat until the eggs start to set at the bottom of the pan. Use a spatula to test.
5. Once the bottom has started to set (the top should still be runny) put your pan into the oven to grill the top part of your frittata. Make sure to put just the pan part and not the handle and leave the oven door open. The top part should harden and become slightly brown. Test with a fork to see if the eggs are cooked. Since the oven was already set on grill earlier it should be done within 3 minutes.
6. Once the top of the frittata has set. Take out the pan from oven, place a plate on top of the pan and while holding on to the plate turn the pan upside down so that the frittata is on the plate.
All you need to do now is just cut up the frittata into 4.
As Jamie says on his site, you can have this for breakfast, lunch or supper. Enjoy!