Ingredients:

  • 1 Tbsp Extra Virgin Olive Oil
  • 1 medium shallot, finely diced
  • 1 cup packed fresh spinach, washed
  • 1/4 cup oil-packed sun-dried tomatoes, drained and roughly chopped
  • 8 large eggs
  • 2 Tbsp whole milk or cream
  • 1/4 cup crumbled feta cheese
  • 1/2 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 1 Tbsp freshly grated Parmesan cheese (optional)

Instructions:

  1. Preheat your grill (broiler) to medium-high (approx. 400°F/200°C). Finely dice the shallot and chop the sun-dried tomatoes.
  2. In a medium bowl, whisk the 8 eggs vigorously with the milk/cream, salt, and pepper until slightly frothy. Stir the crumbled feta cheese into the egg mixture.
  3. Heat the olive oil in a 10-inch oven-safe frying pan over medium heat. Add the diced shallot and sauté for 3–4 minutes until soft and translucent (do not brown).
  4. Add the packed spinach to the pan. Sauté for 1–2 minutes until the spinach is fully wilted. Remove the spinach mixture from the pan and thoroughly drain or press out any residual water. Wipe the pan clean.
  5. Place the pan back on the hob over very low heat. Scatter the drained sun-dried tomatoes and the wilted spinach mixture evenly across the base of the pan.
  6. Pour the egg and feta mixture evenly over the ingredients in the pan. Cook on the low heat for 5–8 minutes, undisturbed. The edges should start to set and pull away slightly from the pan, while the centre remains wet.
  7. Once the edges are set, sprinkle the top lightly with the optional grated Parmesan. Carefully transfer the pan to the preheated grill/broiler. Cook for 3–5 minutes, watching constantly, until it is puffed up, golden brown on top, and the centre is fully set.
  8. Remove the frittata from the grill. Let it rest in the pan for 5 minutes before slicing and serving.