Spinach & Spring Onion Frittata
4 individual frittatas
Simple and delicious. I made these in personal size, but you can easily adapt them to a large size and cut into portions.
- Heat a medium skillet, add a touch of olive oil and spring onions. cook until browned, about 4-5 minutes. Reduce heat and add spinach until wilted. Remove from heat.
- Whisk eggs with milk, salt and pepper and set aside.
- Heat a small non stick frying pay over medium heat and add a little oil. Pour in 1/4 of egg mixture and evenly spread 1/4 of the spinach mixture and sprinkle over 1/4 of the cheese. Cook for about 5 minutes, carefully lifting sides with a spatula. Now comes the fun part of flipping it without making a mess and loosing all your eggs! Place a lid on the top of the pan and lift the pan off the stove. Holding the pan with one hand and the lid placed firmly on the, invert it. Now you should have your fritatta upside down on the lid. Now, gently slide it back into the pan, raw side down. It should only take another few minutes to cook. Repeat for each fritatta. Keep warm in a low heated oven.