recipes
Sun-dried tomato, black olive and spinach frittata
Serves: 8
Ingredients
- 1 tbsp olive oil
- 2 cloves garlic, finely chopped
- ½ onion, chopped
- Handful fresh spinach leaves
- 8-10 sun-dried tomatoes, sliced
- 2 tbsp chopped black Kalamata olives
- 8 eggs
- 250g ricotta cheese
- 1 tbsp chopped fresh basil
- 2 tbsp Grated Parmesan cheese
- Freshly ground pepper and salt
- Handful rocket leaves and Parmesan shavings to serve
Method
Start this recipe by heating the oil in a non-stick pan. Saute the onion and grlic together for a few minutes until soft. Add in the spinach leaves and wilt. Next, add in the sun-dried tomatoes and black olives, season with fresh black pepper and cook for just a minute. In a bowl, mix together the eggs, ricotta, chopped basil leaves, Parmesan cheese and season well with salt and pepper. Pour the mixture into the pan and quickly mix with the other ingredients. Turn down the heat and cook for approximately 7 minutes. Return the pan to the oven and cook for a further 5 minutes under a hot grill, or until the top is golden brown and cooked through. Remove off the heat and serve topped with rocket leaves and Parmesan shavings.
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