plain jane cooking - recipes for the novice:

frittata with spinach, tomato and cheese

ingredients

eggs milk or cream grated cheddar boiled potatoes - sliced garlic paste baby spinach leaves sliced tomatoes

9 ½ 1 1 ½ 4 ½

pc cup cup cup tsp cup cup

production

1. Line the cake tin with clingfilm so that there is a good 5cm overlap
2. Beat the eggs and milk/cream together add the cheddar and garlic, season
3. Pour into the prepared mould
4. Place spinach in microwave and blitz until wilted (softened)
5. Add the potatoes, spinach tomatoes and feta, into the cake tin, these can be layered or just mixed up
6. Fold the clingfilm overlap over the top
7. Cover with tinfoil to prevent browning and burning
8. Place in the oven (pre-heated to 180°C) until eggs set (approximately 35 - 45 minutes)
9. Remove allow to cool slightly, remove tinfoil and peel back clingfilm, cover with a plate and tip upside down
10. Remove mould gently peel away clingfilm and serve

chef notes:

I like to cook this a day ahead, place it in the fridge (in the cake tin) so
it sets, then tip it upside down etc, slice it into wedges and either serve
cold or warm in the microwave.

Some cottage cheese can be added also, approximately 1/2 cup.

For more info on frittata making <click here>

email chef@tallyrand.info