Sweet Pepper & Spinach Frittata Recipe

Frittatas are wonderful as they can have loads of fillings depending on the contents of left over cooked vegetables in your fridge and any bits of cooked meats. This one is an example from fresh ingredients.

Ingredients:

• 8 oz spinach
• 1 or 2 sweet peppers (according to size)
• 6 medium free-range eggs
• 3 oz grated mature cheddar cheese
• 3 tablespoons fine breadcrumbs
• Salt and pepper
• Olive oil

Method:

1. Wash and finely shred the spinach.
2. Remove the top off the peppers, quarter and remove the pith and seeds and chop into small chunks.
3. Lightly fry the spinach and peppers in olive oil.
4. Break the eggs into a bowl, add the breadcrumbs, salt and pepper and beat well.
5. Pour the egg mixture over the spinach and peppers, stirring lightly to re-distribute the contents.
6. When the eggs are set underneath you can either hold a flat plate over the top, turn the pan right over and ease the frittata onto the plate and then add a little more oil to the pan and slide the frittata back to cook the other side. Alternatively, if you’ve got a pan that can go under the grill, you can leave the  frittata in the pan and put under a pre-heated hot grill and lightly  brown the top.

Serves 4.  Makes a good lunch or supper dish served in wedges. Or a full meal with a good size salad.