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 and lemon juice (or follow thistapenade 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 and veggies,  or for toppings, dips and sauces.