Easy Frittata Recipe (Sweet onion, spinach & feta)
- A red onion
- A clove of garlic
- Half a bag of spinach (though maybe a little more depending how much it wilts)
- 6 eggs (though this depends on size of pan)
- Half the contents of a 200g packet of feta
- Half a teaspoon of brown (but can be white) sugar
- Balsamic Vinegar
- Salt and pepper
- Vegetable Oil
Also, the amount of eggs used should be appropriate to the size of your pan – don’t try and use 6 eggs if the pan is the same size as your hand – it will be messy. Similarly, if your pan is huge, feel free to go nuts and use eight (OR MORE!!!!111!).
Before you start, make sure that the pan you are using is cast iron. Basically, you want a pan that doesn’t have plastic handle, as this will melt when you go to bake the Frittata – not a scent you need permeating your house if you are feeling fragile. Alternatively, if you only have a frying pan with a plastic handle, you can grill instead of baking it. If you do this, make sure that the plastic handle is sticking out of the open oven door, and that the top of the frittata does not burn.
Firstly, preheat your oven to 180.Then dice your red onion & garlic.After that whisk up the eggs in a bowl and set them aside. Next, begin to fry the red onion. Whilst that’s frying, throw in the brown sugar and a splash of balsamic vinegar, and cook for 5-7 minutes over a lowish heat – this will make the onions go kind of sticky and sweet and will compliment the saltiness of the feta.
Add the chopped garlic and the spinach and let the leaves wilt down, then season with salt and pepper.
After this, pour in the eggs and sprinkle the crumbled feta on the top. Give the mixture a little stir so that the onion, spinach and feta are evenly dispersed, but not so much that it breaks up the feta chunks. Give it another dash of pepper on the top and cook on the hob until the edges look cooked and a little crispy, but the top and the middle are still runny.
Then, pop the pan in the preheated oven and bake for 10-20 minutes – if you are grilling your frittata, it will take a similar amount of time, but just be a little extra attentive as to ensure that the top doesn’t burn. Check it from time to time by piercing the top with a knife and making sure that the middle looks cooked through, and that the mixture doesn’t stick to the knife (just as you would do with a cake).
Once it is cooked through, remove it for the oven and leave to cool down for at least twenty minutes, then cut into slices. This test of willpower is crucial to the frittata’s formation. Cutting into it too early will mean that it may break apart and stick to both the bottom and sides of the pan, instead of being the desired perfectly formed slices which are easier to eat and don’t contain little pockets of MOLTEN FETA LAVA.
