PEA AND SPINACH FRIT­TATA

Weekend Herald - Canvas - - ANNABEL LANGBEIN -

Ready in 30 min­utes Serves 4-6

8 eggs

1 cup thawed frozen peas

1 cup cooked or frozen thawed spinach, well drained

1 Tbsp pesto or 2 finely sliced spring onions 100g feta, crum­bled, or grated cheese

½ tsp salt

Ground black pep­per, to taste

1 Tbsp olive oil, to cook

Pre­heat oven grill. Whisk eggs lightly in a bowl. Stir in peas, spinach, pesto or spring onions, feta, salt and pep­per. Heat oil in a medium oven­proof fry­ing pan (about 22cm in di­am­e­ter). Add egg mix­ture and spread evenly. Cook over a low heat un­til start­ing to set around the edges (10-12 min­utes), then trans­fer to the oven and cook about 15cm un­der a pre­heated grill un­til set and start­ing to puff (a fur­ther 10-12 min­utes). Al­low to cool in the pan. Re­move from pan, cut into wedges and serve at room tem­per­a­ture.

Annabel says:

The frit­tata is a great ex­am­ple of the phi­los­o­phy that runs through my two

Es­sen­tial cook­books: once you have the hang of the method, it’s a recipe that can be end­lessly cus­tomised. This combo is great for when you have only eggs, frozen veg­eta­bles and cheese at hand, but you could also try it with sau­teed pep­pers and zuc­chini and lots of fresh basil, or sau­teed crum­bled fen­nel sausage, finely chopped broc­coli and parme­san. I like to cook it in a fry­ing pan but you can also make in­di­vid­ual frit­tatas in Texas muf­fin pans. Bake at 180C fan­bake un­til set and lightly golden (about 30 min­utes).

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