The sun was bright, the sky was blue, and I felt inspired to make this easy, versatile frittata of my own invention for our breakfast.
I headed out into the sunshine (and the wind!) to collect my favourite 'Scarborough Fair' herbs (parsley, sage, rosemary and thyme) and a bunch of English spinach, then began.
Scarborough Fair Breakfast Frittata
Ingredients:Butter (approx 1 tablespoon)
2 cloves garlic, crushed or finely chopped
A few sage leaves, torn up
2 handfuls (approx) fresh English spinach, stalks removed (leave whole unless very large, as they shrink down)
1 or 2 tablespoons of thick cream
2 handfuls of cheese (eg Jarlsberg), grated
1 sprig each of parsley, rosemary, thyme, chopped
Salt and pepper to taste
Put butter in frying pan on low-medium heat. When butter has just melted, add crushed garlic and sage leaves.
After a minute or two (i.e., when it is starting to smell yummy), add spinach leaves and let them wilt slightly. This only takes a minute or two.
Break eggs into a bowl, add a dash of cold water and beat with a fork. Mix in the cream, herbs and half the grated cheese.
Turn up the pan to medium, tip egg mixture onto spinach leaves and spread gently but quickly, so all is distributed more or less evenly. Leave to cook until just set.
Meanwhile, turn on grill in readiness for last step.
When frittata is set, sprinkle remaining cheese on top and immediately put pan under the grill for about a minute till the top is golden.
Here's mine, daggy frypan and all.
Yum! As I say, it is great for weekend breakie as it is quick and easy. If you have a posher pan, you can serve it directly to the table in the pan.
If you give it a go, let me know what you think.