Fritatta (fritattae? fritattas? frittatuses?) are one of the simplest and most delicious ways to eat supper. This one, stolen from Nigel Slater’s wonderful little cook book ‘Eat’ hits the spot every time. He instructs you to cook this a little slower than you would an omelette.
- 4 free-range eggs
- 1 tbsp fresh thyme
- few basil leaves
- 50g/1¾oz butter, plus extra for frying
- 100g/3½oz spinach (a large handful)
- 150g/5½oz goats’ cheese, sliced
- 1 tsp chopped rosemary
- Whisk the eggs in a bowl and season well. Tear the thyme and basil leaves and add to the egg.
- Melt the butter in a non-stick pan. Add the spinach and cook for about one minute until the leaves soften. Add the spinach to the bowl with the eggs.
- Place a thin slice of butter in the pan. When it starts to sizzle add the eggs. Add the sliced goats’ cheese and rosemary and cook on a low to moderate heat.
- Preheat the grill on a high setting.
- After six minutes of frying, finish under the grill until golden on top and serve.