Ingredients

Method

• 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, 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

Ingredients

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.

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