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Sun-dried tomato, Gorgonzola & spinach frittata
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235g bag washed spinach
100g sun-dried tomatoes, drained and roughly chopped, plus 1 tbsp oil
1 shallot, finely chopped
2 cloves garlic, finely chopped
8 British Blacktail Free Range Medium Eggs, lightly beaten
Crusty bread, to serve
Leafy green salad, to serve
1. Boil the kettle and put the spinach in a colander. Pour over just-boiled water until the spinach has wilted, then set aside in the colander until cool enough to touch. Squeeze out excess water, then roughly chop the spinach and set aside.
2. In an ovenproof pan (about 24cm diameter), heat the sun-dried tomato oil over a medium heat. Add the shallot and garlic, then stir fry for 2 minutes. Stir in the spinach.
3. Preheat the grill to medium. Stir the eggs and sun-dried tomatoes into the spinach mixture, season, then dot small pieces of the Gorgonzola over the surface. Cook over a medium-low heat for 8 minutes, until it begins to set on the bottom and around the edges. Place under the grill for a further 8-10 minutes, until completely set and golden. To serve, flip the frittata out onto a plate and cut into quarters. Enjoy warm with crusty bread and a leafy green salad.
Cook’s tip Stir leftover Gorgonzola into a creamy pasta sauce with shredded Savoy cabbage and mushrooms. It’s also delicious melted on top of flatbreads with prosciutto, sliced pear and a scattering of rocket.
Typical values per serving:
High in vitamin D/1 of your 5 a day