Frittata de tox

My parents have half a dozen chickens but not the appetite for six eggs a day.  As a result, we are often given a couple of dozen eggs and with these we get to make fabulously yellow scrambled eggs or my personal favourite, the Hot Egg Sandwich (a fried egg sandwich… simple but delicious).

Friday nights are sometimes Take-Away nights or Left-Overs nights, because it’s the night before I go to the Farmers’ Markets and pick up the following week’s fruit and veg and meat and the fridge is mostly bare.  A quick check of the fridge this afternoon revealed the following:  two dozen eggs, three leeks, two bunches of English spinach, 200g Danish fetta, and some parsley.  I can eat all of these on the Dr Joshi Detox so I decided to mix them all together and make the perfect clean-out-the-fridge meal, a frittata.


20g / 1 Tbsp butter

10 eggs, lightly beaten.

Two bunches English spinach, washed and roughly chopped

Three leeks, thinly sliced

200g Danish fetta, crumbled or chopped into small pieces

Handful of parsley, finely chopped

Salt & Pepper

Pre-heat the oven to 180 C.

You’ll need a large, preferably non-stick, oven-proof pan, with a lid.  I used my paella pan.  If you don’t have such a thing, use a frying pan to prepare the veggies before tipping into an oven-proof dish, such as a pie dish, or a quiche dish, or a wide shallow casserole dish.

Melt the butter in the pan over a medium heat, add the leeks and saute until the leeks are lovely and soft.  Add the spinach to the pan and stick the lid on, allowing the steam to wilt the spinach.

(If you don’t have a lid, just toss the spinach around until it has wilted.  If you’ve just washed the spinach then there will be enough water clinging to the leaves to steam it, otherwise you could add a small amount of water to create a bit of steam.)

When the spinach has cooked, flatten it down a little so that it is evenly spread over the base of the pan.  Turn off the heat.  (If your pan is not oven proof, transfer the spinach/leek mixture to your oven proof dish, and flatten it out as above).

Sprinkle the parsley over the spinach, then scatter the fetta evenly on top, add some salt and pepper to taste (the cheese might be salty enough).  Gently pour the eggs over the whole thing, transfer it to the oven, and bake for about 30 minutes or until all brown and golden on top.  It should look nice and fluffy, not like the frittata in my picture which was taken about an hour after I took it out of the oven.  It still tasted yummy, but was a bit dry.  It may have been improved with some cream but that stuff is banned in our house for the time being (add 200ml to the eggs).

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