Cheese and spinach frittata

Preparation info
  • Serves


    • Difficulty


Appears in
A Simple Table

By Michele Cranston

Published 2016

  • About

This is a beautifully simple meal that is the perfect solution to a weekend brunch, a late-night supper or even a quick midweek lunch, when a slice of cheese and a cracker just won’t do.


  • 4 large free-range eggs
  • 25 g (1 oz) butter
  • 1<


Put the eggs in a bowl and whisk to combine. Season with sea salt and freshly ground black pepper.

Heat the butter in a heavy-based frying pan over medium heat. Add the leek and cook, stirring occasionally, for about 5 minutes, or until the leek is golden and soft. Add the spinach leaves and cook until just wilted.

Pour the eggs over the spinach and leek, then add the ricotta in