Herby spinach and feta frittata
Preparation
Whisk the eggs in a large bowl with the sea salt and pepper. Add the garlic, turmeric, baby spinach, chopped herbs and half the feta, and stir to combine. Preheat the grill to high and melt the ghee in a large wide frying pan over a high heat, moving the pan around to make sure the ghee runs up the sides (so it covers the whole pan), then pour in the omelette mix. Turn down the heat immediately to medium and let the omelette set for 4 - 5 minutes with the lid on to speed things up. Then, top with the remaining feta and pop the pan under the hot grill for 2 - 3 minutes until the frittata has set completely. Remove from the grill, then tip the omelette onto a board to slice into wedges, then scatter with pomegranate seeds and walnuts.
Serves 4:
- 12 medium eggs
- 1 tsp sea salt
- ½ tsp freshly ground black pepper
- 2 garlic cloves, finely chopped
- 1 tsp ground turmeric
- 100 g / 2 very large handfuls baby spinach, roughly chopped
- 30 g / handful of dill, roughly chopped
- 30 g / handful of coriander, roughly chopped
- 30 g / handful of parsley, roughly chopped
- 30 g / handful of chives or spring onions, thinly sliced
- 2 tbsp ghee, coconut oil or butter
- 100 g feta or goat’s cheese, roughly crumbled or chopped
- 2 large handfuls of pomegranate seeds, to serve, 1 small pomegranate
- 1 large handful of walnuts, roughly chopped (or any other roughly chopped nuts), to serve
