Serves: 2
Preparation time: 5 minutes
Cook time: 15 minutes
A tasty tea in no time at all! This easy one pot spinach frittata makes an easy dinner or crowd-pleasing brunch. With this simple recipe, you can scale the ingredients up or down depending on the size of your skillet and the number of people you’re serving.
1) Preheat the oven to 230°C
2) In a medium bowl, crack the eggs and whisk them together with the milk, salt, pepper, minced garlic, and any optional spices added. Set aside.
3) In a medium skillet, sauté the white onion, allowing to soften in a bit of olive oil. Add in the spinach and sauté until the spinach is mostly wilted. Add a pinch of salt.
4) Add the cooked onion and spinach into the egg mixture, adding the sun dried tomatoes (if using) and gently mix.
5) Pour the whole mixture into your cast iron skillet, adding as much Dromona cheddar as you’d like and bake in the oven until it puffs up and becomes golden brown.
6) Remove from the oven and let it cool. Slice and serve.
4 large eggs
1/4 cup milk
Dromona Matured Grated Cheddar
1 white onion, small
2-4 cups fresh spinach
1 garlic clove, minced
Olive oil
Sea salt & black pepper
Optional Extras
Pinch of paprika
Chopped sun dried tomatoes
Pinch of red pepper flakes
