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20 minutes

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20–30 minutes

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Spinach and feta frittata

By Abigail Donnelly

Serves 4

Difficulty Easy

Ingredients

6 free-range eggs
1 T olive oil
30 g butter
150 g baby spinach
1 handful feta
Green salad

Method

Preheat the oven to 180°C. Beat free-range eggs, then season to taste. In an ovenproof pan, heat olive oil and butter, then add baby spinach and wilt.
Pour over the eggs and cook for 3 minutes. Scatter over handful feta then transfer to the oven and bake for 15 to 20 minutes, or until set and golden. Serve with a green salad.

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Avocado, cucumber and fennel bulb salad with poppy-seed dressing

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Curried pickled vegetables with sea-salt bubble bread

Alma Road Cafe butternut fritters

Trout sashimi, mung, aduki and black urad salad with tahini dressing

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Tempura squid with sweet chilli sauce

Guinea fowl and Parma ham roulade with potato pudding

Beetroot jelly, roast beetroot and Parmesan tarts