This easy frittata makes a satisfying mid week meal relying on just a few simple store cupboard ingredients: onion, eggs and cheese. You can substitute in any cheese or vegetables or make it more of a spanish tortilla buying adding slices of cooked potato. In addition to it being a hearty meal it can also make a great change to a family breakfast or brunch. Simply fry of an onion add your veggies, pour over a cheese and egg mixture and fry gently. Scatter with cheese and then pop under the grill until golden and set. Serve with a simple salad
- 1tbsp olive oil
- 1 large onion, sliced
- 2 garlic cloves. sliced
- 4 medium free range eggs
- 60g gruyere
- 1tbsp parsley, chopped
- 100g spinach
- 50g goats cheese, crumbled
Pre-heat the grill to medium. Heat the oil in a non stick 18cm frying pan over a medium heat and sauté the onion for 10 minutes until soft, add the garlic for the last 2 minutes.
Beat the eggs in a jug, stir through 50g gruyere, the parsley and season well. Add the spinach to the pan and fry for 1 minute before pouring over the egg mixture.
Top with the goats cheese and cook gently for 5 minutes or until golden underneath.
Scatter with the remaining gruyere and place under the grill for 10 minutes until just set. Serve cut in wedges with salad.
Top tip for making Spinach and gruyere frittata
If your grill is a little feisty you can pop the frittata in the oven to cook through. Preheat the oven to 200°C/400°F/180°C Fan/Gas Mark 6. Just make sure you are using an oven proof frying pan