Spinach and goat cheese frittata
Eggs are back in the healthy menu.Take advantage and prepare this frittata for breakfast, a light lunch or supper.
Instructions
Preheat the grill to high.
Boil the leeks in a pan of hot salted water for approximately 2 minutes. Add the spinach and spring onions for a quick half a minute or so before removing from heat.
Drain and rinse with cold water. Set aside.
In a large bowl whisk the eggs and add the milk, nutmeg and a little salt and pepper to taste.
Addt the goat's cheese to egg mixture. Add the spinach, leek and spring onions and mix through.
Heat the oil in a non-stick frying pan and pour the mixture into it. Cool gently for approximately 4 minutes.
Then place the pan under a hot grill for another 4 to 5 minutes until the top is firm and golden.
Notes
Serve with some crusty brown bread and a side salad for lunch.
This technique is very convenient to prepare an egg dish for a small crowd. You can prepare frittatas with different ingredients.
Source
Italian influence in North American cuisine.
Food in U.S.A.