Serves: 4 - Time:
A frittata is a dish that should be on everyone’s repertoire. It’s quick, tasty and cheap-what’s not to like? What’s more you can chop and change the ingredients and always end up with something delicious. It’s a solid version of that old chestnut the Fridge Soup- i.e. a great way to use up bits and bobs that lurk in the fridge and store cupboard. And if you’re bored of sandwiches a wedge of cold frittata is a great alternative-so, wrap up and tuck into a lunchbox.
- 200g baby spinach
- 2 tablespoons cold pressed rapeseed oil, plus extra for brushing
- 1 red onion, peeled and cut into thin wedges
- 140g halloumi (with or without chilli), cut into 3-4mm thick slices
- 400g tin cannellini beans, drained and washed
- 1 tablespoon finely chopped rosemary
- 1 tablespoon finely chopped flat-leaf parsley
- 5 large eggs, beaten
- Wilt the baby spinach either in a microwave –for 2-3 minutes on high- or in a saucepan. Don’t add any extra liquid as the spinach will release lots of moisture during cooking. Tip into a sieve and when the spinach is cool enough, squeeze out as much excess liquid as possible. Roughly chop and set aside.
- Heat the oil in a frying pan (mine is about 23cm in diameter). Add the onion and fry over a low heat for 10 minutes until softened and lightly coloured. Take off the heat and leave while you cook the halloumi.
- Heat the grill to high. Brush the halloumi slices with a little oil and place on a baking tray. Grill on one side for about 8-9 minutes or until golden. Keep the grill on but set the halloumi aside.
- Stir the spinach, cannellini beans, rosemary and parsley into the red onion. Season with a little salt and ground black pepper. Pour in the beaten eggs and arrange the halloumi, un-grilled side uppermost, over the surface. Place over a moderate heat and cook for about 4 minutes until the eggs have almost set. Place the frying pan under the hot grill and cook for about 2-3 minutes until the top is golden and puffed. Serve in wedges with a tomato salad.