Name: Spinach, tapenade and sundried tomato frittata
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2 large handfuls of baby spinach; 4 sundried tomato slice from a jar; 4 large or 5 medium eggs; 2 Tbsp tapenade; 1 Tbsp grated parmesan; Couple of pinches of cayenne

Spinach, tapenade and sundried tomato frittata

25 Feb 2017

by Dinna

Prep Time

5 minutes

Cook Time

15 minutes

Total Time

20 minutes

Background

When you have some leftover homemade or jarred tapenade why don’t you try this super easy Spinach, tapenade and sundried tomato frittata? It’s perfect for lunch, brunch, picnics – or serve it as nibbles at drink-parties. You can make tapenede very quickly by whizzing half a cup of pitted balk olives with one clove of garlic, 1 anchovy fillet from a jar, 2 tsp capers, a handful of basil or parsley and a drop of olive oil & lemon juice (or follow this tapenade recipe)! This will be more than you'll need for this recipe, so keep the leftover in a jar and use it for stuffing meats & veggies, or for toppings, dips and sauces.

Ingredients

2 large handfuls of baby spinach
4 sundried tomato slice from a jar
4 large or 5 medium eggs
2 Tbsp tapenade
1 Tbsp grated parmesan
Couple of pinches of cayenne

Instructions

If you don’t have any ready-made tapenade make some as per above and measure out 2 Tbspful.
Put the spinach in a large bowl and pour boiling water over it. Let it wilt then drain. Squeeze the water out through the sieve.
Put all ingredients in a blender, whiz until you get a textured, fluffy mixture.
Heat a knob of butter in a frying pan. Pour in the mixture, put a lid on and cook for about 10 minutes over low heat.
Turn on your grill in the oven.
When the surface of the frittata ins no longer runny, put the pan under the grill for a couple of minutes to brown.
Slide the frittata onto a plate and cut it into wedges. Serve immediately with a salad.
Alternatively, let it cool and cut it into bite-sized squares. Serve at room temperature.