The best frittata in the world ever

Frittata is Italian for omelette. A frittata is not just any sort of omelette though, it’s slow cooked in the pan and is like a savoury cake. Frittatas are fantastic for using up ingredients that are lying around – they are incredibly versatile and can be eaten hot or cold. They withstand packing and travelling very well and make perfect picnic food, and the leftovers are often snaffled for work lunches the next day.

Ingredients – makes six slices

• 6 large eggs (free range or organic please)
• 500g spinach leaves
• 200g feta – cut into small cubes
• Olive oil
• Salt and pepper

Method

1. Wash the spinach leaves and shake dry. Pack them into a microwaveable container with a lid and cook on high for 3-4 minutes until wilted. I use the microwave for convenience but you can steam the spinach if easier.
2. While the spinach is steaming, beat the eggs together in a large bowl with some freshly ground pepper, and put about a tablespoon of olive oil in a medium sized frying pan to heat.
3. Remove the spinach from the microwave and break up any big clumps with a fork. Tip the spinach into the beaten egg mixture and mix well.
4. Add the feta cubes to the eggy spincach mix and stir. It may look a bit claggy and unappetising at this stage but don’t worry!
5. When the oil is hot, pour the egg mixture into the frying pan and use a fork to spread the spinach out so it’s fairly even (don’t worry about it too much – it shouldn’t be perfect)
6. Now, turn the heat down to low and leave it alone. The key to a good frittata is not to move the eggs around in the pan at all. Just leave them to set over a low heat.
7. After about half an hour, the eggs should have more or less set and the top of the frittata will be a bit runny. If you’re not sure check the mixture gently with a fork. If it’s mostly liquid it needs to cook some more.
8. Remove the pan from the heat and whack it under a hot grill to set the top of the omelette.
9. Cut into 6 slices and serve hot or cold.

Variations

The potential variations are endless – use the frittata mix to use up any ingredients you have lying around. The key to making it all work is to always always add the filling ingredients to the beaten eggs and mix them well before adding to the hot frying pan. Once in the pan do not stir! Leave the mixture to set over the heat.

Combinations I like include:

• Fried thinly sliced courgettes and garden peas
• Chunks of boiled potato, cubes of ham and cheese
• Caramellised red onion slices with peas and potato pieces