Thursday, 24 March 2011

Spinach frittata

Spinach, halloumi, old bread, 2 eggs, olive oil
I recently shared a recipe using La Brea olive loaf - this recipe calls for old bread which is almost stale. When I get to the end of a loaf of bread and just have the crusts left I always toss them in the blender to make breadcrumbs and freeze them to use later. In this case the breadcrumbs are made of stunning ciabatta bread with chunks of olive in but regular bread will do!

1) Pop your breadcrumbs, a few handfulls of fresh spinach leaves, 2 eggs and some grated halloumi into your blender. Blitz for a few seconds.

2) Heat a tiny drizzle of oil in a frying pan and using something to form the mixture (a biscuit cutter is ideal) - pack it down tightly and sizzle for 30 seconds.

3) Flip over and sizzle the other side for 30 seconds and pop into a hot oven for 3 or 4 minutes. The Frittata will keep its shape but be soft and gooey on the inside - this is also not unhealthy despite being fried because the liquid in the spinach will repel the oil rather than soak it up.

4) I think this is served perfectly as a small snack with some freshly sliced tomato and hummus

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