Spinach, Feta and Sun-Dried Tomato Frittata

Ingredients

• 8 large eggs
• 100 g baby spinach
• 120 g feta cheese
• 80 g sun-dried tomatoes
• 2 garlic cloves
• 1 tsp dried oregano
• 2 tbsp olive oil

Method

1. 1

   Preheat the grill to high. Crush the garlic and roughly chop the sun-dried tomatoes.

2. 2

   Heat olive oil in an ovenproof frying pan over medium heat. Fry the garlic for 1 minute, then add the spinach and stir until wilted, about 2 minutes.

3. 3

   Whisk the eggs with the oregano and season with black pepper (the feta is salty, so go easy on salt).

4. 4

   Scatter the sun-dried tomatoes over the spinach, pour in the eggs, then crumble the feta on top.

5. 5

   Cook on the hob for 5 minutes until the base is set, then grill for 3–4 minutes until golden and puffed. Serve in wedges.