Eastington@Paddington

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Spinach frittata

Published by

Marcus

on

Spinach frittata

from The Conran Cookbook by Caroline Conran and Terence Conran and Simon Hopkinson (p326)

Simple:

  • EVOO, garlic, spinach (used 2 x 120 packets)
  • Organic eggs, Emmental cheese (used Maasdam), double cream, nutmeg

Went perfectly with the suggested black olives.

2 responses to “Spinach frittata”

  1. Avatar
    Anonymous

    Tasty and elegant. Went well with the black olives.

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  2. Avatar
    Anonymous

    tasty and surprisingly filling. loved the black olives

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