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Spinach, feta and pine nut frittata

Frittata makes a lovely vegetarian main course and is so much lighter than a quiche as it has no pastry. It can be adapted to use whatever vegetables you have to hand and is delicious served warm or chilled.

Method

Pre-heat the oven to 180° and line a 20cm square cake tin with baking parchment.

 

In a large frying pan or wok, working in batches, cook the spinach until it is wilted. This will take no more than a few minutes as it will steam quickly in the water which clings to it after being washed. No need to add oil to the pan. Tip into a colander and allow to cool. When cool enough to handle, squeeze out any excess water.

 

Wipe out the frying pan or wok and heat the olive oil. Gently fry the onion until soft and then add the spices.

 

Crack the eggs into a jug and whisk lightly with a fork. Add salt and whisk again.

 

Mix the onions and spinach and place in the lined tin. Pour over the egg mixture and then crumble over the feta. Top with the pine nuts and place in the oven for 30-35 minutes or until set in the middle.

 

Serve warm with a side salad or chill and serve the next day.

Ingredients

750g spinach washed and patted dry on paper towel. It doesn’t have to be bone dry.


1 large onion sliced


8 large organic eggs


200g organic feta cheese (beware of anything described as ‘salad cheese’ or ‘Greek style’ as it’s really not the same!)


1 tablespoon olive oil (not extra virgin)


50g pine nuts


1 teaspoon cumin


1 teaspoon smoked paprika


1 teaspoon salt


Serves: Serves 6-8 people


Dietaries: VEG, GF

Method

Pre-heat the oven to 180° and line a 20cm square cake tin with baking parchment.

 

In a large frying pan or wok, working in batches, cook the spinach until it is wilted. This will take no more than a few minutes as it will steam quickly in the water which clings to it after being washed. No need to add oil to the pan. Tip into a colander and allow to cool. When cool enough to handle, squeeze out any excess water.

 

Wipe out the frying pan or wok and heat the olive oil. Gently fry the onion until soft and then add the spices.

 

Crack the eggs into a jug and whisk lightly with a fork. Add salt and whisk again.

 

Mix the onions and spinach and place in the lined tin. Pour over the egg mixture and then crumble over the feta. Top with the pine nuts and place in the oven for 30-35 minutes or until set in the middle.

 

Serve warm with a side salad or chill and serve the next day.

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