A lovely frittata for spring from former River Cafe chef Blanche Vaughan.
Ingredients
- 1 large bunch of spinach de-stalked and washed
- 2 spring onions
- a handful mixed fresh herbs (parsley, coriander, dill and mint) chopped
- a few pinches allspice
- some slices feta crumbled
- 6 eggs
- salt and pepper
Servings:
Instructions
- Cook the spinach in salted water, drain and squeeze out the liquid.
- Slice the spring onions and sweat gently in butter until they are soft.
- Roughly chop the herbs and the spinach and put in a bowl with the onions, allspice and feta.
- Crack in the eggs and mix a little but try and keep parts of the white and yolk separate. Season well.
- Get a pan hot and melt a little butter in it. Pour in the mixture and cook a little until the bottom has set, then put the pan under the grill for the top to cook.
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