Using up the spinach and leek I picked up yesterday at the farmer’s market, I’ve made a frittata today which cooks quickly and easily just using one pan. While you can follow this recipe, a frittata is a great way to basically use whatever ingredients you have on hand. Variations could be red pepper, onion and goat’s cheese. Or asparagus and pea would also be a good combo. Enjoy!

Ingredients:

Dash of oil

175g spinach, chopped

3 small leeks, sliced

1 clove garlic, minced

1 tbsp chopped parsley

100g feta cheese

2 tbsp pine nuts

8 eggs

salt and pepper

Finely grated Parmesan, to serve

Method:

1. Preheat your oven to 180C. Heat the oil in a large non stick pan and sauté the leeks until soft but not browned. Season with salt and pepper.
2. Add the spinach and garlic and sauté until wilted. Stir in the pine nuts and set aside.
3. Break the eggs into a bowl. Add in the parsley, feta, some seasoning and mix together.
4. Add the egg mixture to the pan and stir all the ingredients together gently.
5. Allow the frittata to cook slowly over the heat. When the edge of the frittata is starting to hold together, transfer to the oven for approximately 5 minutes or until the top is set and beginning to lightly brown.
6. Sprinkle with Parmesan to serve.