Instructions

1. If you don’t have any ready-made tapenade make some as per above and measure out 2 Tbspful.
2. 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.
3. Put all ingredients in a blender, whiz until you get a textured, fluffy mixture.
4. 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.
5. Turn on your grill in the oven.
6. When the surface of the frittata ins no longer runny, put the pan under the grill for a couple of minutes to brown.
7. Slide the frittata onto a plate and cut it into wedges. Serve immediately with a salad.
8. Alternatively, let it cool and cut it into bite-sized squares. Serve at room temperature.