Name: Cheese and spinach frittata
Yield: Serves 2
Ingredients: 25 g (1 oz) butter; 120 g (4¼ oz) English spinach leaves; 1 leek, white part only, rinsed and finely chopped; 4 large free-range eggs; 115 g (4 oz/½ cup) fresh full-fat ricotta cheese; 1 tablespoon finely chopped flat-leaf (Italian) parsley; 2 tablespoons finely grated parmesan cheese

Preparation info

Serves
2

Difficulty
Easy

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.

Ingredients

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

Method

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