Recipes+
Ingredients
Method
1.Preheat an oven-grill to high. Place 120 grams of the spinach in a large colander in the sink. Pour boiling water over spinach until wilted. Rinse under cold running water; drain well. Using hands, squeeze excess liquid from spinach.
2.Place egg, cheese, capsicum, peas and wilted spinach in a bowl. Season.
3.Heat half the oil in a 20cm (base diameter) heavy-based oven-proof frying pan over moderately high heat. Pour egg mixture into pan; tilt pan to coat. Reduce heat to low; cook, covered, for 4 minutes or until almost set.
4.Place pan under grill. Grill for 2 minutes or until just set at centre. Remove from heat, Stand for 5 minutes.
5.Meanwhile, combine zest, juice, remaining spinach and remaining oil in a separate bowl. Season. Top frittata with spinach mixture and serve with bread.
Use thawed frozen spinach instead of baby spinach leaves. Squeeze out excess liquid before using. Try semi-dried tomatoes instead of capsicum. No ovenproof frying pan? Cover handle with layers of foil to prevent it burning.
Note
