Frittata with goats’ cheese and spinach

Name: Frittata with goats’ cheese and spinach
Cuisine: Italian
Ingredients: 2 oz/56 g baby spinach, torn into bits; 6 large eggs; Salt and plenty of freshly ground black pepper; Salt and plenty of freshly ground black pepper; Salt and plenty of freshly ground black pepper; 1 tbsp olive oil + 1 oz/28 g butter; 1 tbsp olive oil + 1 oz/28 g butter; 3 oz/84 g soft goats’ cheese, crumbled into bits

Preparation info

Makes
6
wedges

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

Don’t be tempted to make this in a crêpe or omelette pan wider than 8 inches/20 cm, because the frittata should be about 1 inch/2.5 cm deep, rather than a thinner and therefore more leathery-textured cold omelette!

Ingredients

6 large eggs
Salt and plenty of freshly ground black pepper
1 tbsp olive oil

Europe
Italy
Starter
Summer
Winter
Mediterranean
Vegetarian
Gluten-free

Method

Beat the eggs together well, seasoning them with salt and pepper.

Heat the oil and butter in an omelette or crêpe pan 8 inches/20 cm in diameter and, when the oil and melted butter are hot, pour in