Recipe: Fresh green frittata with spinach, ham and cheese


Fresh green frittata with spinach, ham and cheese


SERVES 4

  • 4 tbsp olive oil
  • 3 garlic cloves peeled and finely chopped
  • 500g baby spinach leaves washed and dried
  • sea salt and black pepper
  • 4 medium eggs
  • 150g taleggio cheese sliced, rind removed
  • 4 slices parma or other air-dried ham, cut into two long strips
 
  1. Put 1 tbsp oil in a 22cm frying pan with a heatproof handle and, over a high heat, add half the garlic. Once this sizzles and is fragrant, add about a quarter of the spinach. Toss until this collapses a little then add another quarter of spinach. Season and cook until wilted. Transfer the spinach to a sieve and press out as much of the liquid as possible, then transfer it to a bowl and prepare the remaining spinach in the same way.
  2. In a large bowl, whisk the eggs. Fold in the spinach and a little more seasoning and stir until well combined.
  3. Preheat an overhead grill on high, and heat the 22cm frying pan over a medium heat. Add 1 tbsp oil to the pan, tip in the spinach and egg mixture and cook for 3 minutes. Arrange the sliced cheese over the top, then drape over the ham. Drizzle over 1 tbsp oil and place the pan under the grill for another 3-4 minutes. Serve hot or at room temperature, with salad leaves if wished.

 

No comments have so far been submitted. Why not be the first to send us your thoughts, or debate this issue live on our message boards.

We are no longer accepting comments on this article.

Who is this week's top commenter? Find out now