Recipe Instructions:
Ingredients
2 tbsp olive oil
1 onion, finely sliced
100g spinach
6 eggs
75g soft goat’s cheese, cut into small chunks
2 tbsp basil pesto
Method
In a small, heatproof and non-stick frying pan, heat the olive oil and sauté the onions until very soft. Meanwhile preheat the grill to medium. When the onion is translucent, add the spinach gradually until wilted down and give everything a good stir.
In a bowl whisk the eggs with a generous amount of salt and pepper (approximately 1½ tsp salt and 1 tsp pepper). Top the spinach mixture with small chunks of goats cheese.
Turn the heat to medium and gently pour in the eggs, making sure the mixture covers the pan evenly, cook for 5-6 mins or until the sides have started to set.
Transfer the pan to the grill and let the frittata set, go golden and puff up slightly, for about 5 mins. Shake the pan gently to check for the set, if it still looks runny, return to the grill for 2-3 more mins.
Remove from the grill and use a palette knife to release the sides. Slide the frittata onto a plate or board and serve in wedges alongside the pesto.
