Baked Egg & Vegetable Frittata with Sautéed Spinach

• 1 tbsp olive oil⇄

1. 1.Preheat the oven to 190°C.
2. 2.Heat 1 tbsp of olive oil in a medium oven-safe frying pan (about 25cm diameter) over medium heat on the stove.

💡 Ensure the pan handle is oven-safe; if not, wrap it in foil to protect it during baking.

• 400 g fresh spinach⇄

Rinse the spinach thoroughly under cold water to remove any grit, then pat dry with a clean kitchen towel or paper towels.

💡 Keep the spinach ready near the stove as it will be cooked towards the end to ensure it stays vibrant and fresh.

• 1 medium onion⇄
• 2 medium red pepper⇄

Add diced onion and red pepper to the heated pan, sautéing over medium heat for 4 minutes until softened and slightly translucent.

💡 Stir occasionally to prevent sticking and ensure even cooking.

• 2 small courgette⇄

Add diced courgette to the pan with the onion and pepper, cooking for an additional 3 minutes until slightly tender but still firm.

💡 Cut courgette into small, uniform pieces to ensure even cooking.

• 12 large eggs⇄
• 2 tbsp fresh basil or oregano⇄
• 0.5 tsp salt⇄
• 0.25 tsp black pepper⇄

In a large bowl, whisk the eggs with chopped fresh basil or oregano, salt, and black pepper until fully combined and slightly frothy.

💡 Whisking adds air to the eggs, making the frittata lighter and fluffier.

• 120 g goat's cheese or feta⇄

1. 1.Pour the egg mixture over the sautéed vegetables in the pan, ensuring even distribution.
2. 2.Sprinkle crumbled goat's cheese or feta on top.
3. 3.Cook on the stove over medium heat for 2 minutes without stirring, until the edges start to set.

💡 Avoid stirring to maintain the frittata structure; just let the edges firm up slightly before baking.

1. 1.Transfer the pan to the preheated oven at 190°C and bake for 8-10 minutes.
2. 2.The frittata is done when it's puffed, set in the center, and lightly golden on top.

💡 Check doneness by inserting a toothpick in the center; it should come out clean when ready.

• 1 tbsp olive oil⇄
• 2 cloves garlic⇄

1. 1.While the frittata bakes, heat 1 tbsp of olive oil in a separate large skillet over medium heat.
2. 2.Add minced garlic and sauté for 30 seconds until fragrant, then add the spinach in handfuls, stirring for 2-3 minutes until wilted and bright green.

💡 Don’t overcook the spinach; it should retain a vibrant green color and slight texture.

Remove the frittata from the oven once set and let it rest for 2 minutes in the pan to firm up slightly before slicing.

💡 Resting helps the frittata hold its shape when cut into wedges.