For Lytham’s Egg Off
I love Greek food and used to make spanakopita but how I’m avoiding pastry I’ve made a recipe for a frittata version of it. We all love a frittata! I’m having it for my packed lunch with a tomato, cucumber and butter bean salad.
1 pack of feta
1 tablespoon olive oil
1 finely chopped onion
2 handfuls of frozen spinach
1 teaspoon dried oregano
1/2 teaspoon dried mint
Grating of nutmeg
Cook onion and spinach in the oil
Whisk eggs, add feta, oregano, mint, nutmeg and black pepper
Add in softened onion and spinach
Put in an oven dish or lined tin and bake for 30- 40mins on a medium heat.