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Spinach Frittata

Spinach has been around in England for quite a while now – since the 16th century. It originated in Persia and travelled here via Arabia and then Spain. It pays to spend a little time preparing it. Discard any limp or yellowing leaves and pick out tough stalks. Organic spinach always tends to be a bit gritty, especially after a period of wet weather, so rinse in a couple of changes of water too. Italians like to blanch their spinach in a pan of boiling water, whereas most English chefs would recommend steaming with only the washing water clinging to it. I don’t really lean either way – the most important step is to drain and squeeze out as much residual water as possible. Soggy spinach is not good. There may seem to be a lot of butter in the recipe below. True, but the result is really worth it.

4. SPINACH FRITTATA – Serves 2

* 500g spinach, prepared as above and then chopped 50g butter * 4 large eggs * salt and pepper * 50g freshly grated parmesan * olive oil

Add half the butter to the still warm spinach. Lightly beat the eggs, season and add half the cheese and the spinach. Stir together. Heat some oil in a frying pan, add the egg mixture and then turn down the heat a bit. Cook until almost set on top then sprinkle over the rest of the parmesan and the rest of the butter, cut into pieces. Put the pan under a hot grill to finish setting and brown the top a little. Serve warm or cold.

Regards
The Gourmet Doctor