Spinach, Red Onion and Tomato Frittata: Brinner of Kings

One of my Achilles heels is that I am atrocious at making omelettes. I quite literally can't do it, it always ends up becoming scrambled eggs! Nevertheless, I adore eggs. They make breakfast everything it should be: hearty, nutritious and exciting. You can do so much with eggs beyond the basic fried or scrambled methodology. A frittata is a prime example of that. A frittata is like a simpler version of a quiche, only more eggy, less crusty and more breakfasty. It's perfect with some toast and/or home fries on the side, for a more fulfilling frittata experience.

The frittata in all its eggy glory

Serves 4 egg enthusiasts

My gorgeous friends, Catherine
and Murali, tuck into the frittata for
brunch!

Ingredients:
6 eggs, beaten
2 tablespoons milk
12oz frozen spinach leaves, defrosted, washed, drained and chopped
1 red onion, chopped
1 garlic clove, crushed
1 large tomato, thinly sliced
1 teaspoon chilli powder
1 teaspoon rosemary
Salt and pepper, to taste

Method:
Preheat oven to 400ºF/205ºC and lightly oil/butter a cast-iron skillet, or other ovenproof skillet
In the skillet, sauté the onion, spinach and garlic on a medium heat for 5 minutes.
Blend eggs and spices together with the sliced tomatoes.
Pour egg mixture over the spinach mixture and lift mixture up with a spatula to ensure that the eggs reach the bottom of the skillet.
Place skillet in the oven and bake for 20 or so minutes, until the frittata is golden and puffy.
Allow to stand for 5 minutes, then cut into quarters and serve, for a delightful breakfast/brunch/brinner!