Serves 4
1 onion, sliced
1 tbsp olive oil
1 tsp dried chilli flakes
350g courgettes, sliced
200g bag of spinach
125g ricotta
6 medium eggs
Spinach and courgette frittata
1. In a large ovenproof frying pan, fry the onions in olive oil, until soft. Add the chilli flakes and courgettes and cook for 5 mins more.
2. Tip the bag of spinach into the large colander and pour over a kettle of boiling water. Cool under cold running water, then squeeze dry. Scatter spinach into the pan, then dot over the ricotta.
3. Heat the grill to high. Beat eggs with seasoning, pour into the pan and cook until almost completely set.
4. Finish under the grill for 3 mins or until golden and cooked through.