Spinach Frittata

Fluffy, filling and fast. Serve with a colourful salad and fresh crusty wholemeal rolls for a deliciously healthy and satisfying meal.

1. 1

   PRE-HEAT THE GRILL

2. 2

   WILT - Put the spinach in a colander and pour boiling water over it to wilt it. Leave to drain and then roughly chop.

3. 3

   SHAVE - With a sharp knife, cut the cheese into thin shavings.

4. 4

   BEAT - Break 3 eggs into a bowl. Separate the remaining 2 eggs and add these yolks, reserving the whites. Beat the eggs and season with sea salt and a generous grinding of black pepper. Add the chopped spinach and pecorino shavings and mix well to combine.

5. 5

   WHISK - Whisk the egg whites into stiff peaks. Fold gently into the egg and spinach mixture with a metal spoon.

6. 6

   COOK - Warm the oil in a 20cm frying pan and then pour in the egg mixture. Shake the pan gently and cook over a low heat for about 10 minutes.

7. 7

   BROWN - Put the pan under the grill for 5 – 7 minutes until the top is golden and firm to the touch.

8. 8

   SERVE - Serve warm or cold.