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Frittata
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Ingredients
1 oz. butter
4 beaten eggs
10 oz. spinach, cooked and lightly chopped
3 firm tomatoes, peeled and coarsely chopped
4 oz cooked potatoes, diced
Salt and pepper
1 tsp chopped sage or a quarter of a teaspoon dried sage
Few drops of Tabasco sauce
Method
Heat half the butter in a large frying pan until sizzling.
Pour in the beaten egg and stir for a few seconds.
Allow the eggs to settle in the pan, and then sprinkle the spinach, tomatoes and potatoes evenly over the surface.
Sprinkle with salt, pepper, sage and Tabasco sauce.
Cook gently for about four minutes until the underside is set and golden brown.
Gently lift the edge with a fish slice to check.
When the underside is done, place the omelette pan under a hot grill and grill gently until the top is set.
An alternative method of cooking is to pour the mixture and all ingredients into a casserole dish and place in a warm oven for about 30 minutes until it is set.
The frittata can be served with potatoes and salad for a nutritious main meal.