Ingredients
This delicious dish (a rather more sophisticated version of an
omelette) takes just 30 minutes to make and packs far more flavour
than the sum of its parts, making it a great choice for brunch,
lunch or an easy supper. We say slice it in the pan, place straight
on the table and let everyone help themselves.
- 6 large free-range eggs
- 120g (4oz) mascarpone
- 1tbsp flat-leaf parsley, chopped
- 125g (4oz) Parmesan, freshly grated
- 1tbsp olive oil
- 250g (8oz) spinach leaves, roughly chopped
Method
- Heat the oven to 190°C (gas mark 5). Whisk together the eggs and mascarpone, then stir in the parsley and three quarters of the Parmesan. Season with salt and pepper.
- Heat the oil in a large, ovenproof frying pan over a medium heat and saute the spinach for 5 mins, or until it is wilted.
- Pour the egg mixture over the spinach. Reduce the heat to low and cook for 7-8 mins - the bottom should be firm and the top a little soft.
- Sprinkle with the remaining Parmesan. Place the pan in the oven and cook for 5-10 mins, until the top is set and the cheese is golden. Set aside to cool in the pan, before slicing.
Top tips
Instead of using the oven, you can finish off cooking the frittata under a hot grill.
