Spinach, Feta and Herb Frittata (2)

A lovely frittata for spring from former River Cafe chef Blanche Vaughan.

Spinach, Feta and Herb Frittata (2)
Print Recipe
Spinach, Feta and Herb Frittata (2)
Print Recipe
  1. Cook the spinach in salted water, drain and squeeze out the liquid.
  2. Slice the spring onions and sweat gently in butter until they are soft.
  3. Roughly chop the herbs and the spinach and put in a bowl with the onions, allspice and feta.
  4. Crack in the eggs and mix a little but try and keep parts of the white and yolk separate. Season well.
  5. 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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