I love frittatas. They are essentially half way between an omelette and a flan, and you can fill them with all sorts of great things. It is egg based, with no pastry, so a great source of protein without the extra carbs or fat, and really filling too. They often come with cheese in though, so just be careful how much you use. The recipe makes a frittata that fills an average frying pan. It tastes great cold too so I often make extra and have it for lunches, etc. On this occasion I made a red onion, goats cheese and spinach one, but there is plenty of scope to mix it up. I regularly make a sweet potato, feta and spinach one which is great too. If making this one, the only difference is that you should crumble the feta in to the egg mix before adding to the pan.
Ingredients.
6 eggs
Salt
Pepper
Parmesan, freshly grated
Extra virgin olive oil
1 red onion
Approx. 150g of spinach
Goats cheese (enough for 5/6 thin slices)
Method
Slice your red onion into decent sized slices. Heat the oil in the frying pan and add the onion. Fry over a medium heat until turning golden, but still with a bit of crunch. Add the spinach to the pan and allow to wilt over the heat.
Meanwhile break the eggs into a bowl, and beat with a fork. Season with salt and pepper, and some dried herbs too if you fancy. Grate in a little parmesan. Mix together. Pour the egg mixture over the red onion and spinach, and quickly spread to make sure the veg is well dispersed amongst the fritatta. Take the slices of goats cheese and spread them around the top of the fritatta, pushing them into the mixture slightly.
Continue to heat on the hob until the fritatta starts to set, and is solid around most of the edge. Transfer to a warm grill, and cook under the grill until cooked through.
I often serve with an avocado and feta salad, with some balsamic vinegar and pine nuts on top. A great meal; filling, healthy, and tasty. Enjoy!
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