Spinach and feta. It doesn’t exactly elicit exuberant expressions in children (we all know of their hatred for leaves), and I’m fairly sure it’s commonly regarded – even by adults – as a match for the fashionably healthy. However, the way I see it, this salty cheese with bittersweet greens is a classic combo. Spruce it up with chilli, garlic, and gooey cheddar, and suddenly things become a lot more interesting.
The thing I love about cooking frittatas in skillets is how quick the process is. Start on the hob + finish on the grill = one pan of easy.
On a slightly more eccentric note, can you see the beauty in the name of this dish? Perhaps it’s simply me being loca, but I was far too proud of the alternating alliteration, if you can call it that!
This recipe can be gluten-free, grain-free, and nut-free.
Serves 3
Preparation time: 10 minutes
Cooking time: 15 minutes
Ingredients:
– 1 Tablespoon olive oil
– 1 Tablespoon butter
– 1 large clove garlic, thinly sliced
– 1 large green chilli, de-seeded and sliced (optional)
– 3 cups spinach, washed and chopped
– 100 grams feta, roughly crumbled
– 100 grams cheddar, cut into 1 cm cubes (I used Mild)
– 6 eggs
– salt and freshly ground black pepper, to taste
Method:
1. Preheat your oven’s grill to 220 degrees Celsius. In an oven-proof skillet on your stove, warm the olive oil and butter over a medium-high heat. Add the garlic and chilli, frying until beginning to colour. Add the spinach and cook to wilt.
2. Sprinkle the feta and cheddar over the spinach. Beat together the eggs, salt and pepper, then pour this evenly into the pan. Turn down the heat to low and allow to cook for 2 minutes further before transferring to your oven.
3. Grill until the frittata is set and its cheese bubbling. Serve with salad of choice, and enjoy! 🙂
