This Spinach Frittata is a fab lunch idea for a sunday in the garden, and is packed full of iron, as well as being gluten free.
You Will Need: (Serves 4 Spinach Frittata)
- 4 Eggs, beaten
- 250g Spinach, wilted
- 1 ‘Big Tree’ Broccoli, sliced
- 4 Asparagus Stalks, halved
- 4 Spring Onions, halved
- 25g Vegetarian Cheddar Cheese
Heat a drizzle of olive oil in a non stick frying pan and add the broccoli, asparagus and spring onions to the pan, cooking until tender.
Tip in the spinach, followed by the eggs and leave to cook on a low heat for a minute whilst the base of the frittata cooks.
Sprinkle over the cheese and cook on low for around 8 mins.
Put your spinach frittata under the grill for another 2 mins to crisp the top and serve with salad and boiled potatoes.
Variations: You could add in 100g feta cheese with the spinach for a Greek flavour, or put some sliced cherry tomatoes on top for a Mediterranean style.