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Abigail Donnelly

Abigail Donnelly

Recipes & Articles by Abigail Donnelly

Home-made Ricotta cheese with exotic tomato salad

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Home-made Ricotta cheese with exotic tomato salad

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Organic baby potatoes with caper lemon cream

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Organic baby leaf salad with pickled romanesco, spelt and roasted walnuts

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Maple-and-balsamic duck skewers with charred corn salad

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Korean chicken under a brick with radish-and-nectarine slaw

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Organic Bright Lights spinach frittata

Breakfast recipes

Organic Bright Lights spinach frittata

15 minutes

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Organic Bright Lights spinach frittata

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 15 minutes

Ingredients

1 T Woolworths Ayrshire salted butter
10 Woolworths organic eggs
Sea salt and freshly ground black pepper, to taste

For the topping:

1 t butter
5 leaves Bright Lights spinach or swiss chard, chopped
300 g organic spinach, chopped
¼ cup coriander, roughly chopped
¼ cup Italian parsley, roughly chopped
Sea salt and freshly ground black pepper, to taste

Method

Preheat the oven to 180°C. Heat the butter in a large, nonstick pan over a medium heat.
Whisk the eggs, salt and pepper. Pour the egg mixture into the pan and cook, gently moving the mixture with a spatula, for 5 minutes. Finish in the oven for 10 minutes, or until puffed up and golden.
To make the topping, heat the butter in a pan over a medium to high heat. Sauté the spinach and herbs with the salt and pepper for 5 minutes, or until tender.
To assemble, flip the frittata onto a plate and top with the spinach mixture.

Cook’s note: Serve with charred sourdough.

Discover more tasty breakfast recipes here.