IT may be a gloomy, wet old Bank Holiday but at least the extra day off work means an excuse for a lazy brunch as opposed to the usual breakfast at the desk.
This fritatta is almost an omelette but you finish it off under the grill instead of flipping. It’s healthy too (scoring a green light on the Gi diet) so no more guilty weekends.
What you need;
A couple of good handfuls of baby spinach leaves.
Small onion, diced.
1 chopped red pepper.
2 chopped garlic cloves.
2 tsps dried oregano.
3 halved cherry tomatoes.
Olive oil slurp.
Salt and pepper.
What you do;
Heat the oil in an omelette pan and add the onion, garlic, pepper and oregano. Cook until soft.
Add the broken up spinach leaves and stir until wilted.
Lightly whisk the two eggs and then add to the pan. Some people also add in some milk but I’ve never found the need for this.
After the frittata has solidified at the bottom, add the cherry toms to the top and place under a hot grill until the top is also cooked.