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SPINACH AND PANCETTA FRITTATA

SPINACH AND PANCETTA FRITTATA

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Serves: 4

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What does this mean?

Baby spinach is essential for this recipe because the leaves wilt and soften quickly, so you needn't remove the stalks or chop the leaves. The pancetta adds a special depth of flavour. Like all frittatas, any leftover can be taken on a picnic or for a packed lunch.

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Ingredients

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  • 6 eggs
  • 1 tablespoon extra virgin olive oil
  • 125 grams smoked pancetta (cut into cubes)
  • 4 spring onions (chopped)
  • 1 clove garlic (finely chopped)
  • 175 grams baby spinach
  • salt
  • pepper

Method

  1. Break the eggs into a bowl and whisk briefly with a fork. Season well. 
  2. Heat 1 tbs of the oil in a frying pan. Add the pancetta and cook over medium heat for 3-4 minutes until they start to brown 
  3. Add the spring onions, garlic and spinach and stir-fry for 3-4 minutes or until the spinach has wilted and the onions have softened. 
  4. Pour the egg mixture into the pan, quickly mix into the other ingredients and stop stirring. 
  5. Reduce to a law heat and cook for 8-10 minutes, or until the top has almost set. 
  6. Slide under a hot grill to finish cooking the top. Serve hot or cold.

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