Pea and spinach frit­tata

Otago Daily Times - - FRESH -

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 180degC fan­bake un­til set and lightly golden (about 30 min­utes).

8 eggs

1 cup frozen peas, thawed

1 cup spinach, cooked or frozen thawed,

well drained

1 Tbsp pesto, or 2 finely sliced

spring onions

100g feta, crum­bled, or grated cheese

1⁄2 tsp salt

1 Tbsp olive oil, to cook plus add

to shop­ping list

Method

Heat 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 (10­12 min­utes), then trans­fer to the oven and cook about 15cm un­der a pre­heated grill un­til set and start­ing to puff (a fur­ther 10­12 min­utes).

Al­low to cool in the pan. Re­move from pan, cut into wedges and serve at room tem­per­a­ture.

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