Cheese and spinach baked frittata
Jamie says: "Riffing off an egg on toast/ quiche kinda vibe, this eggy bread bake is totally unique but utterly delicious."
- Preheat the oven to gas 7, 220°C, fan 200°C. Peel and finely slice the onions. Place a 26cm non-stick, ovenproof frying pan on a medium heat with 1 tsp olive oil and cook the onions for 10 mins, stirring regularly. Drain and rinse the beans, then tip into the pan along with the spinach. Cook for 1-2 mins, until wilted, then season with sea salt and black pepper. Drizzle in 1 tbsp red wine vinegar and remove to a plate.
- Meanwhile, toast the bread until lightly golden. Beat the eggs in a large bowl with a pinch of sea salt and black pepper. Finely chop the herbs and finely grate the Cheddar, reserving a little of both for the top. Fold into the beaten eggs with the bean mixture.
- Wipe out the pan and drizzle in 1 tsp olive oil, then place on a medium heat. Arrange the toast in one layer on the bottom of the pan, cutting and squashing it so that it all fits nicely. Allow the toast to sizzle and fry a little before pouring in the egg mixture, then scatter with the remaining grated Cheddar. Cook for 30 secs before transferring the pan to the oven to bake for 15-20 mins, or until golden, risen and set.
- Meanwhile, quarter or halve the tomatoes, depending on their size. Drizzle with 1 tsp each of red wine vinegar and extra virgin olive oil and season, then toss with the remaining herbs. Slide the frittata out onto a serving board, cut into wedges, finely grate over a little lemon zest, if using, and serve with the tomato salad and lemon wedges, for squeezing over.
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