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Student Spinach & Cheese Frittata (Flat Omelette) Veg HT MC 15minsServes 1 Hot Vegetarian Vegetables Herbs Main Course Gluten Wheat free
Ingredients ¼ Onion, finely chopped 25g/1oz Fresh Spinach, washed and finely shredded 2 tbsp Olive Oil 2 Eggs 25g/1oz Cottage Cheese 1 tablespoon Freshly grated Cheddar or Parmesan Cheese ¼ teaspoon Grated Nutmeg (optional) 1 tablespoon Freshly chopped herbs e.g. Basil, Parsley or Chives (or ½ a tablespoon of dried) Salt and Pepper A large knob of Butter
Instructions
1. Heat 1 tablespoon of the oil in a small frying pan then add the finely chopped onion and fry gently over a medium heat for about 3 minutes then add the spinach and continue to cook for a further 2 minutes, turning the mixture a couple of times.
2. Break the eggs into a mixing bowl and stir them vigorously with a fork or wire whisk to mix the yolks and whites.
3. Mix in the fried onions and spinach, both cheeses, nutmeg, herbs, salt and black pepper to taste.
4. Heat the butter and the remaining olive oil in the frying pan and when sizzling pour in the egg mixture and cook the frittata over a medium/high heat for 3-4 minutes, until golden brown on the underside.
5. Slide the frittata on to a plate, then slide it back into the pan browned side up and continue to cook for 20-30 seconds only - the centre should remain soft and creamy.
Serve immediately with salad or grilled tomatoes and green vegetables such as beans or peas.
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