Do you like Frittata?

If you do, try this easy Spinach and Leek Baked Frittata.

A frittata is mostly like an omelette except without the fuss of that folding over thingee that you do with omelets. The thingee that in 25 years….I haven’t quite mastered…which is kind of why I prefer frittata. I guess a frittata is almost a cross between a quiche (a family staple I grew up on!) and an omelette. You sort of get the best of both worlds, except healthier. Bonus.

It’s flat and usually thicker than an omelette, with a lot more stuff in it. Making a frittata is a good way to use up those odds and ends of vegetables and cheese that might otherwise get thrown away. Spinach? Leek? Courgette? Mushrooms? Feta? You name it..a frittata can be whatever you want it to be!

I’ve always been a big fan of eggs in all their forms, scrambled, boiled (with soldiers of course) and especially poached. In fact I make an egg-related dish pretty much once a week. It is such a fast weeknight meal and you can usually make it with ingredients that you already have in the fridge! Total money saver right there.

The following recipe is very basic but totally reliable. It is wonderfully delicious AND super simple. Double win.

Spinach and Leek Baked Frittata

You can serve this frittata warm or cold with roasted tomatoes or a leafy salad. It’s also a great finger food, cut into small squares.

• 250 grams baby spinach leaves
• 1 whole leek, thinly sliced
• 6 eggs, lightly beaten
• 2 teaspoons cornflour
• 100 ml skim milk
• 2 tablespoons grated parmesan cheese

Preheat oven to 180°C. Spray a 20cm square non-stick cake tin with oil. Line base with baking paper. Cook spinach in boiling water for 30 seconds, or until just wilted. Drain and squeeze out any excess water. Allow to cool, then roughly chop.

Cook leek for 3 minutes in same cooking water. Drain and allow to dry. Scatter spinach and leek into bottom of tin.

Beat eggs with cornflour and milk. Season well with salt and pepper. Pour this mixture over vegetables, pressing down with back of a fork. Scatter over cheese and bake for 20 minutes, or until risen and golden brown.

Remove from oven and allow to cool for 10 minutes, then turn out. Serve warm, cut into wedges with a green salad. Any leftovers can be stored in an airtight container in the fridge for 1-2 days.