Baked Egg & Vegetable Frittata with Sautéed Spinach

• 1 tbsp olive oil⇄

Preheat the oven to 190°C. 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⇄

Pour the egg mixture over the sautéed vegetables in the pan, ensuring even distribution. Sprinkle crumbled goat's cheese or feta on top. 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.

Transfer the pan to the preheated oven at 190°C and bake for 8-10 minutes, until the frittata is 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⇄

While the frittata bakes, heat 1 tbsp of olive oil in a separate large skillet over medium heat. 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.