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    • Anchovy and Spinach Frittata

    Mark Sharron
    Easy
    30 Minutes
    2
    Amount Per Serving: Calories 160; Fat 10g; Protein 9g; Fibre 3g
    Anchovy and Spinach Frittata is an Italian-style egg dish full of flavour and nutrition. This dish is easy to make and can be served for breakfast, lunch, or dinner. It is a great way to use up any leftover vegetables you may have in the fridge. The anchovies give the frittata a salty, umami flavour, while the spinach adds a nutritious boost. The combination of flavours and textures makes this dish a real crowd-pleaser.
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    Ingredients

    • 6 large eggs
    • 2 tablespoons extra-virgin olive oil
    • 1/2 cup chopped onion
    • 1/2 cup chopped red bell pepper
    • 2 cloves garlic, minced
    • 2 tablespoons chopped fresh parsley
    • 2 tablespoons chopped fresh basil
    • 1/4 teaspoon crushed red pepper flakes
    • 1/4 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 1 (2-ounce) can anchovy fillets, drained and chopped
    • 2 cups chopped fresh spinach
    • 1/2 cup shredded mozzarella cheese

    Method

    • 1. Preheat the oven to 350°F.
    • 2. Heat the olive oil in a large oven-safe skillet over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes.
    • 3. Add the garlic, parsley, basil, red pepper flakes, salt, and pepper and cook for 1 minute.
    • 4. Add the anchovies and spinach and cook until the spinach is wilted, about 2 minutes.
    • 5. In a medium bowl, whisk together the eggs until well combined.
    • 6. Pour the egg mixture into the skillet and stir to combine.
    • 7. Sprinkle the mozzarella cheese over the top and transfer the skillet to the oven.
    • 8. Bake for 20 to 25 minutes, or until the frittata is set and lightly golden.
    • 9. Remove from the oven and let cool for 5 minutes before slicing and serving.

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