Spinach and gruyere frittata recipe

This easy frittata makes a satisfying mid week meal relying on just a few simple store cupboard ingredients: onion, eggs and cheese. You can substitute in any cheese or vegetables or make it more of a spanish tortilla buying adding slices of cooked potato. In addition to it being a hearty meal it can also make a great change to a family breakfast or brunch. Simply fry of an onion add your veggies, pour over a cheese and egg mixture and fry gently. Scatter with cheese and then pop under the grill until golden and set. Serve with a simple salad

Ingredients

• 1tbsp olive oil
• 1 large onion, sliced
• 2 garlic cloves. sliced
• 4 medium free range eggs
• 60g gruyere
• 1tbsp parsley, chopped
• 100g spinach
• 50g goats cheese, crumbled

Method

1. Pre-heat the grill to medium. Heat the oil in a non stick 18cm frying pan over a medium heat and sauté the onion for 10 minutes until soft, add the garlic for the last 2 minutes.
2. Beat the eggs in a jug, stir through 50g gruyere, the parsley and season well. Add the spinach to the pan and fry for 1 minute before pouring over the egg mixture.
3. Top with the goats cheese and cook gently for 5 minutes or until golden underneath.
4. Scatter with the remaining gruyere and place under the grill for 10 minutes until just set. Serve cut in wedges with salad.