Pea, Feta and Prawn Frittata
Put the spinach in a large heat-proof bowl and cover with boiling water. Turn to wilt, then drain and refresh in cold water. Drain again, roll up in a clean tea towel and squeeze out the excess water. Chop roughly.
Heat the oil and butter in a 28cm ovenproof sauté pan. Cook the garlic, spring onions and prawns until the prawns are just turning pink.
Whisk the eggs, lemon zest and basil in a large bowl and season well. Stir in the peas and spinach then pour the mixture over the prawns in the sauté pan. Distribute the filling evenly with a fork, pulling the prawns to the surface of the frittata.
Crumble over the feta and cook over a low heat until most of the egg has set. Place under the grill for a few minutes until the top is set and lightly golden. Serves 6–8