SPINACH, PEA AND RICOTTA FRITTATA

Yields6 Servings
 350 g spinach, fresh or frozen
 50 g butter
 2 cloves garlic, peeled and crushed
 Grated nutmeg
 8 large eggs lightly beaten and seasoned
 150 g frozen peas, defrosted
 175 g ricotta
 50 g grated parmesan
 Roast tomatoes
 12 plum tomatoes
 4 tbsp olive oil
 2 tbsp balsamic vinegar
 2 tbsp caster sugar
1

Preheat the oven to 200C/Gas6; for the roast tomatoes, cut each tomato in half and put them in a single layer in a large roasting tin; drizzle with the oil and balsamic and season; using your hands, mix the tomatoes round so that they are well covered; turn them cut side up and roast for 40-45 minutes sprinkling them with the sugar after 20 minutes; they should be slightly shrunken and caramelised on top

2

For the frittata either defrost the spinach and squeeze out all the water, or if using fresh spinach, rinse it and place in a pan on a low heat; stir until wilted, remove from the pan and when cool enough to handle, squeeze out all the water with your hands; chop it roughly

3

Put the spinach in a frying pan that can go in the oven, with half the butter and the garlic and cook it gently to drive off any moisture and cook the garlic; season with salt and pepper and some grated nutmeg and set aside on a plate

4

Wipe out the pan and melt the rest of the butter in it; add the eggs and leave them over a low heat for about 4 minutes; dot the spinach mixture over the eggs and scatter over the peas and the ricotta; season again and grate some more nutmeg on top, leave for another 4 minutes then scatter the parmesan on top and transfer the frittata to the oven; cook for another 10 minutes or until the frittata is set and the top is pale gold; either slide out on a warm serving plate or serve in the pan with the tomatoes on the side

Shopping cart

0

No products in the cart.